Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods-Reference-Cited by-同舟云学术

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Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

Published:2017-03-10 Issue:5 Volume:54 Page:1256-1265
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Huang Tao,Tu Zong-Cai,Wang Hui,Liu Wei,Zhang Lu,Zhang Yan,ShangGuan Xin-Chen

Funder

Collaborative Innovation Center for Major Ecological Security Issue of Jiangxi Province and Monitoring Implementation

Earmarked fund for Jiangxi Agriculture Research System

Science and technology of Jiangxi Province

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2511-1.pdf

Reference37 articles.

1. Al-Ruqaie IM, Kasapis S, Abeysekera R (1997) Structural properties of pectin-gelatin gels. Part II: effect of sucrose/glucose syrup. Carbohyd Polym 34(4):309–321

2. Chen RN, Ho HO, Sheu MT (2005) Characterization of collagen matrices crosslinked using microbial transglutaminase. Biomaterials 26(20):4229–4235

3. Chiou BS, Avena-Bustillos RJ, Shey J, Yee E, Bechtel PJ, Imam SH, Glenn GM, Orts WJ (2006) Rheological and mechanical properties of cross-linked fish gelatins. Polymer 47(18):6379–6386

4. da Silva MA, Bode F, Grillo I, Dreiss CA (2015) Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels. Biomacromolecules 16(4):1401–1409

5. Doublier JL, Garnier C, Renard D, Sanchez C (2000) Protein–polysaccharide interactions. Curr Opin Colloid Interface Sci 5(3):202–214

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