Structural characterization of solvent-based food preparation of jellyfish-Reference-Cited by-同舟云学术

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Structural characterization of solvent-based food preparation of jellyfish

Published:2024 Issue:3 Volume:20 Page:495-510
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Pedersen Mie T.¹,Vilgis Thomas A.²^ORCID,Brewer Jonathan R.³,Hansen Per L.⁴,Clausen Mathias P.¹^ORCID

Affiliation:

1. SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark

2. Max Planck Institute for Polymer Research, Mainz, Germany

3. Department of Molecular Biology and Biochemistry & Danish Molecular Biomedical Imaging Center (DaMBIC), University of Southern Denmark, Denmark

4. Department of Mechanical and Production Engineering, Aarhus University, Aarhus, Denmark

Abstract

Jellyfish were soaked in aqueous mixed solvents (ethanol or acetone) and were found to undergo gel collapse below a critical solvent polarity. Strong gel collapse resulted in both microstructural re-arrangements and mechanical reinforcement.

Funder

Villum Fonden

Novo Nordisk Fonden

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D3SM00620D

Reference62 articles.

1. Jellyfish as Food: A Narrative Review

2. Jellyfish from Fisheries By-Catches as a Sustainable Source of High-Value Compounds with Biotechnological Applications

3. O. G.Mouritsen , in Texture: How Texture Makes Flavour, Handbook of Molecular Gastronomy , CRC Press , 2021 , 585–591

4. On the gastrophysics of jellyfish preparation

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