Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction-Reference-Cited by-同舟云学术

Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction

Published:2017-03 Issue: Volume: Page:1-11
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Huang Tao¹,Tu Zong-cai¹²,Xinchen-Shangguan ¹³,Wang Hui¹,Zhang Lu²,Sha Xiao-mei²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China

2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China

3. Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi, China

Funder

National Natural Science of Foundation of China

Science and Technology of Jiangxi Province

Earmarked fund for Jiangxi Agriculture Research System

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

Jiangxi Province Science and Technology Support Program

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1295388

Reference37 articles.

1. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

2. Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures

3. Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

4. Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

5. Characteristics and functional properties of gelatin from seabass skin as influenced by defatting

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