Publications by authors named "Yaoyan Fang"
J Texture Stud
October 2019
Article Synopsis
- The study compared the effects of microbial transglutaminase (MTGase) and pectin on the properties of fish gelatin, revealing that both improved gelation properties at specific concentrations.
- Low levels of pectin (0.5%, w/v) significantly enhanced fish gelatin's gel strength, melting temperature, and hardness.
- Both MTGase and pectin increased the viscosity of fish gelatin and altered its structure, with pectin offering similar properties to pig skin gelatin, despite decreasing transparency.
