Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics

Tekle Ş., Göktaş H., Agan C., Develioğlu Arslan A., Tekin Çakmak Z. H.

GELS, vol.11, no.8, pp.643-657, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 8
  • Publication Date: 2025
  • Doi Number: 10.3390/gels11080643
  • Journal Name: GELS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Directory of Open Access Journals
  • Page Numbers: pp.643-657
  • Yıldız Technical University Affiliated: Yes