Rheological and sensory properties of fish gelatin gels as influenced by agar fromGracilaria tenuistipitata-Reference-Cited by-同舟云学术

Rheological and sensory properties of fish gelatin gels as influenced by agar fromGracilaria tenuistipitata

Published:2016-04-03 Issue:6 Volume:51 Page:1530-1536
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sinthusamran Sittichoke¹,Benjakul Soottawat¹,Hemar Yacine²

Affiliation:

1. Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand

2. Food Science Programme; School of Chemical Sciences; University of Auckland; Auckland 1142 New Zealand

Funder

Thailand Research Fund

Graduate School, Prince of Songkla University, Thailand

TRF Distinguished Research Professor Grant

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13117/fullpdf

Reference32 articles.

1. World-wide use and importance of Gracilaria;Armisen;Journal of Applied Phycology,1995

2. Production, properties and uses of agar. Production and utilization of products from commercial seaweeds;Armisen;FAO Fisheries Technical Paper,1987

3. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures;Banerjee;Journal of Food Engineering,2011

4. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Food Chemistry,2009

5. Studies on the mechanisms of gelation of kappa-carrageenan and agarose;Braudo;Colloid and Polymer Science,1991

Cited by 12 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. Biodegradable Magnetic Hydrogel Robot with Multimodal Locomotion for Targeted Cargo Delivery;ACS Applied Materials & Interfaces;2023-06-07

2. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts;Journal of Texture Studies;2021-12-19

3. Effect of polysaccharides on the gel characteristics of “Yu Dong” formed with fish (Cyprinus carpio L.) scale aqueous extract;Food Chemistry;2021-02

4. Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels;International Journal of Food Science & Technology;2021-01-26

5. Fish gelatin modifications: A comprehensive review;Trends in Food Science & Technology;2019-04