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Effect of Microwave Extraction Temperatures on the Gelling, Foaming and Emulsifying Characteristics of Bigeye Tuna (thunnus Obesus) Fish Skin Gelatin

Xin Feng,Hankun Zhu,Yong Yu,Hongjie Dai,Liang Ma,Yuhao Zhang

Food Bioscience（2025）

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Key words
Microwave extraction temperatures,fish skin gelatin,gelling properties,foaming properties,emulsifying properties
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