Property changes of tilapia (<i>Oreochromis mossambicus</i>) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols.

Food Chem X · 2025 · PMC12615329 · PMID 41245115

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an increasing trendno p-value reported

Moreover, if TGase of different addition levels was used to crosslink tilapia skin gelatin, both gelling and melting temperatures also showed an increasing trend accompanying the increase of TGase addition ( Sha et al., 2023 ).

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Property changes of tilapia (&lt;i&gt;Oreochromis mossambicus&lt;/i&gt;) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols.

The sentences

Property changes of tilapia (<i>Oreochromis mossambicus</i>) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols.