Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
Author:
Affiliation:
1. School of Food Engineering Ludong University Yantai People's Republic of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17131
Reference33 articles.
1. Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties
2. A review of gelatin: Properties, sources, process, applications, and commercialisation
3. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics
4. The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins
5. Rheological Properties of Fish Gelatin Modified with Sodium Alginate
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