Dynamic Viscoelastic Properties of Tilapia (Oreochromis niloticus) Skin Gelatin-Reference-Cited by-同舟云学术

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Dynamic Viscoelastic Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

Published:2016-04-26 Issue:6 Volume:25 Page:854-863
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Bai Yun,Peng Shuai,Niu Lihong,Bao Hairong,Huang Yiqun,Lai Keqiang

Funder

Shanghai Ocean University

Innovation Program of Shanghai Municipal Education Commission

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference31 articles.

1. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

2. Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

3. Fish Gelatin

4. Structural and mechanical properties of biopolymer gels

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood;Reviews in Aquaculture;2022-12-05

2. Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data;npj Science of Food;2021-11-15

3. Effects of several polysaccharides on rheological properties of scallop (Patinopecten yessoensis) male gonad hydrolysates;Colloid and Interface Science Communications;2021-09

4. Reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles;Food Research International;2020-12

5. Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability;Food Science and Human Wellness;2020-12

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