The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels-Reference-Cited by-同舟云学术

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The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels

Published:2023-03 Issue: Volume:341 Page:111334
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Baydin Tuna^ORCID,Dille Morten J.^ORCID,Aarstad Olav A.,Hattrem Magnus N.^ORCID,Draget Kurt I.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Structure and dynamics of dextran in binary mixtures of a good and a bad solvent;Antoniou;Colloid Polym. Sci.,2010

2. Optimising the use of proteins from rich meat co-products and non-meat alternatives: nutritional, technological and allergenicity challenges;Anzani;Food Res. Int.,2020

3. Long-term storage stability of type A and type B gelatin gels: the effect of Bloom strength and co-solutes;Baydin;Food Hydrocolloids,2022

4. Fish gelatin;Benjakul;Food biochemistry and food processing,2012

5. Sugar alcohols;Bieleski,1982

Cited by 4 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. Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin;Food Research International;2024-04

2. Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers;International Journal of Gastronomy and Food Science;2024-03

3. Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy;BIO Web of Conferences;2024

4. Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition;Journal of Texture Studies;2023-05-22

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