Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum |
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| Authors: | Bostar Maryam Hosseini Ebrahim |
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| Affiliation: | 1.Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Kazerun Branch, Kazerun, Iran
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| Abstract: | Food Science and Biotechnology - Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG)... |
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| Keywords: | Bitter almond gum Fish gelatin Conjugate Water-soluble fraction Functional property |
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