Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 907-914

  Yan, Mingyan ^a,b   Li, Bafang ^a   Zhao, Xue ^a   Yi, Jibing ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b YANTAI INSTITUTE OF COASTAL ZONE RESEARCH   (China)

Author keywords

Cross link; Gallic acid; Gelatin gels; Physicochemical properties; Rutin; Walleye pollock

Indexed keywords

ALCOHOLS; CROSSLINKING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; MOLECULES; SCANNING ELECTRON MICROSCOPY; SWELLING; VISCOELASTICITY; X RAY DIFFRACTION; XEROGELS;

ACID CONCENTRATIONS; CROSS-LINK; FTIR; GALLIC ACIDS; GEL STRENGTHS; GELATIN GELS; PHYSICOCHEMICAL PROPERTY; RUTIN; SPECTRA'S; WALLEYE POLLOCK;

THERMODYNAMIC STABILITY;

THERAGRA CHALCOGRAMMA;

EID: 79952537021     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.019     Document Type: Article

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