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Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex

Khánh Hoàn 21 11 pdf

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The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic (GA) and its effects in obtaining optimal atomization conditions. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas. |

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