Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels
出版年份 2017 全文链接
标题
Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels
作者
关键词
Fish gelatin, Gum arabic, Xanthan gum, Gum tragacanth, Guar gum, Composite gel
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 2, Pages 518-530
出版商
Springer Nature
发表日期
2017-01-31
DOI
10.1007/s13197-017-2496-9
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla
- (2015) M.V. Chandra et al. FOOD HYDROCOLLOIDS
- Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala)
- (2013) M. V. Chandra et al. JOURNAL OF FOOD SCIENCE
- 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
- Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin
- (2013) Jae-Hyun Park et al. Korean Journal for Food Science of Animal Resources
- Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides
- (2013) Yesim Akagündüz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
- (2012) Yadong Yang et al. FOOD CHEMISTRY
- A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins
- (2012) George Ninan et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Studies on fish scale collagen of Pacific saury (Cololabis saira)
- (2012) Hideki Mori et al. Materials Science & Engineering C-Materials for Biological Applications
- Giant squid skin gelatin: Chemical composition and biophysical characterization
- (2011) Mario H. Uriarte-Montoya et al. FOOD RESEARCH INTERNATIONAL
- Pre-treatment optimization and properties of gelatin from freshwater fish scales
- (2010) Fengxiang Zhang et al. FOOD AND BIOPRODUCTS PROCESSING
- Hydrocolloids as thickening and gelling agents in food: a critical review
- (2010) Dipjyoti Saha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins
- (2009) D.M. Hashim et al. FOOD CHEMISTRY
- Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels
- (2009) Mohammad Shafiur Rahman et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
- (2009) Christophe Schmitt et al. LANGMUIR
- Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince
- (2007) P.K. Binsi et al. FOOD HYDROCOLLOIDS
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now