Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (Hypophthalmichthys nobilis ) scale-Reference-Cited by-同舟云学术

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Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (Hypophthalmichthys nobilis ) scale

Published:2018-02-27 Issue:5 Volume:42 Page:e13607
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sha Xiao-Mei¹,Hu Zi-Zi¹,Tu Zong-Cai¹²^ORCID,Zhang Lu-Zheng¹,Duan Deng-Le²³,Huang Tao²,Wang Hui²³,Zhang Lu¹,Li Xin¹,Xiao Hui⁴

Affiliation:

1. Key Laboratory of Functional Small Organic Molecule; Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Jiangxi 330022 China

2. State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China

3. Engineering Research Center for Biomass Conversion, Ministry of Education; Nanchang University; Nanchang Jiangxi 330047 China

4. Regeneron Pharmaceuticals, Inc; Tarrytown New York

Funder

National Natural Science Foundation of China

China Agriculture Research System

Jiangxi Agriculture Research System

Key Research Project of Jiangxi Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13607/fullpdf

Reference49 articles.

1. Fish gelatin: Characteristics, functional properties, applications and future potentials;Alfaro;Food Engineering Reviews,2015

2. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

3. Water vapor permeability of mammalian and fish gelatin films;Avena-Bustillos;Journal of Food Science,2006

4. Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process;Balti;Food Hydrocolloids,2011

5. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

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