Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan-Reference-Cited by-同舟云学术

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Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Published:2019-05 Issue: Volume:90 Page:9-18
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sow Li Cheng,Tan Si Jia,Yang Hongshun^ORCID

Funder

Singapore Ministry of Education Academic Research Fund Tier 1

NSFC

Fujian Putian Sea-100 Food Co., Ltd

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures;Banerjee;Journal of Food Engineering,2011

2. Coacervation of gelatin-gellan gum mixtures and their use in microencapsulation;Chilvers;Carbohydrate Polymers,1987

3. World's Muslim population more widespread than you might think;Desilver;Fact Tank,2017

4. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage;Feng;Food Chemistry,2016

5. Gelatin addition improves nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling;Feng;LWT-Food Science and Technology,2017

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