Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin
Authors
Keywords
-
Journal
JOURNAL OF TEXTURE STUDIES
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-11-13
DOI
10.1111/jtxs.12495
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
- (2019) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin
- (2019) Tao Huang et al. JOURNAL OF TEXTURE STUDIES
- Fish gelatin modifications: A comprehensive review
- (2019) Tao Huang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
- (2018) Li Cheng Sow et al. JOURNAL OF FOOD ENGINEERING
- Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin
- (2018) Li Cheng Sow et al. JOURNAL OF FOOD SCIENCE
- Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
- (2018) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
- (2017) Luyun Cai et al. FOOD HYDROCOLLOIDS
- Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods
- (2017) Tao Huang et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
- (2017) Li Cheng Sow et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan
- (2017) Sittichoke Sinthusamran et al. Food Bioscience
- A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products
- (2016) H.H. Grundy et al. FOOD CHEMISTRY
- Effects of sugars on the gelation kinetics and texture of duck feet gelatin
- (2016) Yau-Hoong Kuan et al. FOOD HYDROCOLLOIDS
- Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels
- (2015) Marcelo A. da Silva et al. BIOMACROMOLECULES
- Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
- (2015) Ziye Zhang et al. FOOD CHEMISTRY
- Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
- (2015) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin
- (2015) Bi-cheng Wu et al. FOOD RESEARCH INTERNATIONAL
- Poly-γ-glutamic acid: production, properties and applications
- (2015) Adetoro Ogunleye et al. MICROBIOLOGY-SGM
- Gelatin Quantification by Oxygen-18 Labeling and Liquid Chromatography–High-Resolution Mass Spectrometry
- (2014) Xiao-Mei Sha et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin and its Modification by the Addition of Various Coenhancers
- (2014) Panayotis D. Karayannakidis et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket
- (2013) Phanngam Kaewruang et al. FOOD HYDROCOLLOIDS
- Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH
- (2013) Prospero Di Pierro et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction
- (2013) Zong-cai Tu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket
- (2013) Phanngam Kaewruang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High-level exogenous glutamic acid-independent production of poly-(γ-glutamic acid) with organic acid addition in a new isolated Bacillus subtilis C10
- (2012) Huili Zhang et al. BIORESOURCE TECHNOLOGY
- Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology
- (2011) Jayappa M. Koli et al. JOURNAL OF FOOD SCIENCE
- Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
- (2010) Ru Liu et al. FOOD HYDROCOLLOIDS
- Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough
- (2010) Natalia Linlaud et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
- (2008) A.A. Karim et al. FOOD HYDROCOLLOIDS
- Gelatin alternatives for the food industry: recent developments, challenges and prospects
- (2008) A.A. Karim et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started