Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types-Reference-Cited by-同舟云学术

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Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Published:2021-09-02 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Cen Shijie¹,Yu Wenwen²,Yang Wenge¹,Lou Qiaoming¹,Huang Tao¹^ORCID

Affiliation:

1. College of Food and Pharmaceutical Science Ningbo University Ningbo Zhejiang China

2. Department of Food Science & Engineering Jinan University Guangzhou City China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Ningbo

Zhejiang Province Public Welfare Technology Application Research Project

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12626

Reference48 articles.

1. Microstructural, rheological, gel‐forming and interfacial properties of camel skin gelatin;Abuibaid A.;Food Structure,2020

2. Phosphorylation modification affects the gelation behavior of alkali‐induced duck egg white gels;Ai M.;Food Chemistry,2021

3. Effect of high‐pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel;Bi C.;Journal of Food Engineering,2020

4. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin;Cai L.;Food Hydrocolloids,2017

5. Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three‐dimensional network;Cassanelli M.;Food Structure,2017

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

2. Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system;Food Hydrocolloids;2023-11

3. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis;Foods;2023-10-07

4. Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature;Journal of Food Processing and Preservation;2022-05-09

5. Effect of different dehydration methods on the properties of gelatin films;Food Chemistry;2022-04

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