Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

(2020) Ehsan Moghaddas Kia et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

(2019) Yuanyuan Liu et al.   CARBOHYDRATE POLYMERS

Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure

(2019) Tingting Li et al.   FOOD HYDROCOLLOIDS

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

(2019) Mariusz Witczak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations

(2019) Hongjie Dai et al.   FOOD HYDROCOLLOIDS

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

(2019) Mingyuan Huang et al.   FOOD HYDROCOLLOIDS

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Recent trends on gellan gum blends with natural and synthetic polymers: A review

(2018) Khalid Mahmood Zia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological investigation of high-acyl gellan gum hydrogel and its mixtures with simulated body fluids

(2018) Tomasz Zbigniew Osmałek et al.   JOURNAL OF BIOMATERIALS APPLICATIONS

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

(2018) Xinbo Zhuang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

(2017) Tanyamon Petcharat et al.   Food Biophysics

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

(2017) Long Chen et al.   FOOD CHEMISTRY

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

Insights into the rheological behaviors evolution of alginate dialdehyde crosslinked collagen solutions evaluated by numerical models

(2017) Shichen Zhu et al.   Materials Science & Engineering C-Materials for Biological Applications

Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

(2017) Paola Delgado et al.   CyTA-Journal of Food

Inulin: Properties, health benefits and food applications

(2016) Muhammad Shoaib et al.   CARBOHYDRATE POLYMERS

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

(2015) Talina Vanessa Nieto-Nieto et al.   FOOD HYDROCOLLOIDS

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

(2015) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Collagen and Gelatin

(2015) Dasong Liu et al.   Annual Review of Food Science and Technology

Enhanced thermal stability of gelatin coated gold nanorods in water solution

(2013) V. Canpean et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Thermal Stability of Chicken Keel Bone Collagen

(2013) J.N. Losso et al.   JOURNAL OF FOOD BIOCHEMISTRY

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

Applications of Circular Dichroism for Structural Analysis of Gelatin and Antimicrobial Peptides

(2012) Ramamourthy Gopal et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Inulin as texture modifier in dairy products

(2011) D. Meyer et al.   FOOD HYDROCOLLOIDS

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

(2010) Soumya Banerjee et al.   JOURNAL OF FOOD ENGINEERING

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE

(2010) FA-JUI TAN et al.   JOURNAL OF TEXTURE STUDIES

Ultrasonic irradiation in the enzymatic extraction of collagen

(2009) Defu Li et al.   ULTRASONICS SONOCHEMISTRY

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cryo-scanning electron microscopy (cryo-SEM) as a tool for studying the ultrastructure during bead formation by ionotropic gelation of calcium pectinate

(2007) Pornsak Sriamornsak et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS