Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin-Reference-Cited by-同舟云学术

Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Published:2018-04-16 Issue:5 Volume:83 Page:1280-1291
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sow Li Cheng¹²,Kong Karmaine¹²,Yang Hongshun¹²^ORCID

Affiliation:

1. Food Science and Technology Programme; c/o Dept. of Chemistry; National Univ. of Singapore; Singapore

2. National Univ. of Singapore (Suzhou) Research Inst.; 377 Lin Quan Street, Suzhou Industrial Park Suzhou Jiangsu P.R. China

Funder

Fujian Putian Sea-100 Food Co., Ltd

Singapore Ministry of Education Academic Research Fund Tier 1

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14123/fullpdf

Reference46 articles.

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2. Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources;Boran;Journal of Food Science,2010

3. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels;Jong;Food Hydrocolloids,2007

4. Complex coacervation of proteins and anionic polysaccharides;Kruif;Current Opinion in Colloid & Interface Science,2004

5. The rheology of gelatin hydrogels modified by κ-carrageenan;Derkach;LWT - Food Science and Technology,2015

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