Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies
Abstract To address the “gel weakening” of fish gelatin (FG) under acidic conditions,this study investigates the enhancement of gel performance in FG through the incorporation of locust bean gum (LBG) and explores its feasibility for application in acidic gel systems. Results show that the gel prope...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-08-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00550-4 |
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