Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance-Reference-Cited by-同舟云学术

Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance

Published:2023-07 Issue: Volume:184 Page:115078
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Rui^ORCID,Tai Min-Rui,Wu Yue-Rong,Zhou Qing-Ling,Xia Qiu-Yu,Zhong Sai-Yi,Qi Yi,Barrow Colin J.,Williams Richard J.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents;Cen;Food Chemistry,2022

3. Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate;Chen;Food Hydrocolloids,2021

4. Rheological properties of fish gelatin modified with sodium alginate;Derkach;Polymers,2021

5. Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies;Derkach;Polymers,2020

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