Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

(2020) Arshdeep Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration

(2019) Yuwan Luo et al.   JOURNAL OF DAIRY SCIENCE

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

(2018) Li Cheng Sow et al.   JOURNAL OF FOOD ENGINEERING

The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry

(2018) Xiao-Mei Sha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Metal Ions on the Melting Temperature, Modulus, and Gelation Time of Gelatin Gels: Specific Ion Effects on Hydrogel Properties

(2018) Amanda Andersen et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin

(2018) Deniz Damla Altan Kamer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gel properties of xanthan containing a single repeating unit with saturated pyruvate produced by an engineered Xanthomonas campestris CGMCC 15155

(2018) Mengmeng Wu et al.   FOOD HYDROCOLLOIDS

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen et al.   FOOD HYDROCOLLOIDS

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

(2017) Zhihua Pang et al.   JOURNAL OF DAIRY SCIENCE

Synergistic gelation of gelatin B with xanthan gum

(2016) Chang-Sheng Wang et al.   FOOD HYDROCOLLOIDS

Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

(2016) Shuhong Dai et al.   JOURNAL OF DAIRY SCIENCE

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

(2015) Chaoying Qiu et al.   FOOD HYDROCOLLOIDS

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

(2015) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

(2015) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

(2015) Zhihua Pang et al.   FOOD RESEARCH INTERNATIONAL

Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions

(2015) Peter Chivero et al.   FOOD RESEARCH INTERNATIONAL

Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk

(2015) Siqian Li et al.   JOURNAL OF DAIRY SCIENCE

The rheological properties of gelatin gels containing κ-carrageenan. The role of polysaccharide

(2014) S. R. Derkach et al.   COLLOID JOURNAL

Rheology, texture and microstructure of gelatin gels with and without milk proteins

(2013) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values

(2012) Alexandre da Trindade Alfaro et al.   Food and Bioprocess Technology

Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin

(2012) R. Jeya Shakila et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus)

(2011) Kemel Jellouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Binding of bivalent cations by xanthan in aqueous solution

(2008) Dirk Bergmann et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

(2008) TATDAO PASEEPHOL et al.   JOURNAL OF TEXTURE STUDIES