Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Published 2018 View Full Article

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Title
Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
Authors
Keywords
Fish gelatin, Confocal laser scanning microscopy, Rheology, Microstructure, Texture, Polysaccharide
Journal
FOOD HYDROCOLLOIDS
Volume 90, Issue -, Pages 9-18
Publisher
Elsevier BV
Online
2018-12-05
DOI
10.1016/j.foodhyd.2018.12.006

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