Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients

Food Hydrocolloids

Volumn 18, Issue 1, 2004, Pages 81-89

  Strauss, George ^a,b   Gibson, Suzanne M ^b  

^a RUTGERS UNIVERSITY   (United States)

^b Quality LLC   (United States)

Author keywords

Coacervates; Cross linking; Gelatin gels; Plant polyphenols

Indexed keywords

ALKALOID; AMINO ACID; FLAVONOID; GELATIN; PECTIN; PHENOL DERIVATIVE;

ARTICLE; CROSS LINKING; FOOD INDUSTRY; GEL; HEATING; LIGHT SCATTERING; LIPOPHILICITY; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STABILITY;

EID: 0344013443     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00045-6     Document Type: Article

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