Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review-Reference-Cited by-同舟云学术

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Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review

Published:2022-01 Issue: Volume:122 Page:107106
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Xiao-Dan,Huang Jing-Jing,Wu Jiu-Lin,Cai Xi-Xi,Tian Yong-Qi,Rao Ping-Fan,Huang Jian-Lian,Wang Shao-Yun

Funder

Fujian Provincial Department of Science and Technology

Fuzhou University

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference75 articles.

1. Gelatin/pectin-based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration;Aitboulahsen;Journal of Food Safety,2020

2. Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films;Al-Hassan;Food Packaging and Shelf Life,2017

3. Dynamic rheological and structural characterization of fish gelatin-Gum Arabic coacervate gels cross-linked by tannic acid;Anvari;Food Hydrocolloids,2016

4. Effect of fish gelatin and gum Arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocolloids,2018

5. Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles;Arfat;Food Hydrocolloids,2017

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1. The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin;Food Hydrocolloids;2025-01

2. Fabrication and characterization of fish gelatin/soluble soybean polysaccharide edible blend films through complex coacervation;Food Hydrocolloids;2024-10

3. A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field;Journal of Agricultural and Food Chemistry;2024-09-13

4. Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes;International Journal of Food Science & Technology;2024-08-30

5. Highly efficient removal of tannic acid from wastewater using biomimetic porous materials;Environmental Research;2024-07

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