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This study aimed to investigate the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents (0, 1%, 2%, and 3% based on the weight of Acacia seyal gum) at different OSA incorporates (%OS, 0, 0.64, 1.09, 1.80). Fourier transform infrared spectroscopy and 1H NMR spectroscopy revealed that OSA groups were...
Gelatin from bighead carp (Hypophthalmichthys nobilis) scale was extracted with the gel strength of 415.7 ± 9.9 g. Ammonium sulfate fractional precipitation (ASFP) with different ammonium sulfate saturations (20%, 25%, 30%, 35% and 40%, respectively) separated fish gelatin components with different gel strengths (469.7 ± 12.0 g, 419.7 ± 9.9 g, 181.9 ± 17.7 g, 83.9 ± 9.9 g and 15.3 ± 2.1 g, respectively)...
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