Effect of polysaccharides on the gel characteristics of “Yu Dong” formed with fish (Cyprinus carpio L.) scale aqueous extract

Author:

Li Jun,Tang Wenjiao,Lei Zunguo,Wang Zhenyu,Liu Jia

Funder

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Official Methods of Analysis of AOAC International;AOAC,1995

2. Fish glue from tilapia scale and skin and its physical and chemical character;Akter;International Journal of Fisheries and Aquatic Studies,2017

3. Isolation, characterization and valorizable applications of fish scale collagen in food and agriculture industries;Bhagwat;Biocatalysis and Agricultural Biotechnology,2016

4. Benichou, A., Aserin, A., & Garti, N. (2002). Protein-polysaccharide interactions for stabilization of food emulsions. Journal of Dispersion Science and Technology, 23(1-3), 93-123.

5. Polysaccharide-protein interactions in dairy matrices, control and design of structures;Corredig;Food Hydrocolloids,2011

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