Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

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dc.contributor.authorTanyamon Petcharat
dc.contributor.authorManat Chaijan
dc.contributor.authorSylvia Indriani
dc.contributor.authorJaksuma Pongsetkul
dc.contributor.authorSupatra Karnjanapratum
dc.contributor.authorSitthipong Nalinanon
dc.date.accessioned2026-05-08T19:16:40Z
dc.date.issued2025-5-23
dc.description.abstractvalues as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel.
dc.identifier.doi10.3390/gels11060381
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15638
dc.publisherGels
dc.subjectCollagen: Extraction and Characterization
dc.subjectDyeing and Modifying Textile Fibers
dc.subjectTextile materials and evaluations
dc.titleModulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis
dc.typeArticle

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