Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Published:2017-05 Issue:5 Volume:100 Page:3436-3447
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pang Zhihua,Deeth Hilton,Yang Hongshun,Prakash Sangeeta,Bansal Nidhi

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Stickiness in foods: Mechanisms and test methods—A review;Adhikari;Int. J. Food Prop.,2001

2. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;Int. Dairy J.,2006

3. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;Int. J. Dairy Technol.,2007

4. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin;Arnesen;Bioresour. Technol.,2007

5. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium;Beaulieu;Int. Dairy J.,2001

Cited by 58 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. A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides—Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement;Foods;2024-09-02

2. Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels;LWT;2024-08

3. Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt;Food Bioscience;2024-08

4. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

5. Technologies for management of fish waste & value addition;Food and Humanity;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3