Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin-Reference-Cited by-同舟云学术

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Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Published:2019-12-04 Issue:3 Volume:51 Page:511-520
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Hu Zi‐Zi¹²^ORCID,Sha Xiao‐Mei¹²,Ye Yun‐Hua¹²,Xiao Wan‐Rong¹²,Tu Zong‐Cai¹²³

Affiliation:

1. National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang China

2. Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang China

3. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12495

Reference43 articles.

1. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

2. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

3. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

4. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

5. Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels

Cited by 20 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. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process;Food Chemistry;2024-12

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

3. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid;Frontiers in Nutrition;2024-03-20

4. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS;Food Chemistry;2024-02

5. New Insights into the Strengthening of Fibre-Based Emulsion Gels by Phenolic Compounds;2024

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