Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

Published:2019-09 Issue: Volume:94 Page:459-467
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sow Li Cheng,Toh Nicholas Zhen Yu,Wong Chong Wen,Yang Hongshun

Funder

NSFC; Singapore Ministry of Education Academic Research

Fujian Putian Sea-100 Food Co., Ltd

Fujian Changle Juquan Food Co., Ltd

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication;Ali;Food Hydrocolloids,2018

2. Hydrodynamic properties of gelatin in dilute solutions;Bohidar;International Journal Of Biological Macromolecules,1998

3. Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata);Chen;Food Chemistry,2018

4. Smart porous microparticles based on gelatin/sodium alginate polyelectrolyte complex;Devi;Journal of Food Engineering,2013

5. Controlled formation of hydrophobic surfaces by self-assembly of an amphiphilic natural protein from aqueous solutions;Dong;Soft Matter,2013

Cited by 185 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. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein;Food Chemistry;2024-10

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

3. Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications;Trends in Food Science & Technology;2024-09

4. Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization;Food Chemistry;2024-09

5. Fish Gelatin-Based Flexible and Self-Healing Hydrogel Modified by Fe2(SO4)3;Gels;2024-08-28

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