Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Carbohydrate Polymers

Volumn 156, Issue , 2017, Pages 294-302

  Huang, Tao ^a   Tu, Zong cai ^a,b   Wang, Hui ^a   Shangguan, Xinchen ^a,c,d   Zhang, Lu ^b   Zhang, Nan hai ^a   Bansal, Nidhi ^e  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c JIANGXI AGRICULTURAL UNIVERSITY   (China)

^d Food and drug administration of Jiangxi Province   (China)

^e UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Complex modified gelatin gels; Fish scales gelatin; Gel properties; Nanostructure; Rheological behavior

Indexed keywords

ATOMIC FORCE MICROSCOPY; GELATION; GELS; MELTING POINT; NANOSTRUCTURES; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

APPARENT VISCOSITY; ENZYME COMPLEXES; FISH SCALE; GEL PROPERTIES; GELATIN GELS; MICROBIAL TRANSGLUTAMINASE (MTGASE); PECTIN CONCENTRATION; RHEOLOGICAL BEHAVIORS;

FISH;

GELATIN; NANOMATERIAL; PECTIN;

ANIMAL; CHEMISTRY; FISH; FLOW KINETICS; GEL; ULTRASTRUCTURE;

ANIMALS; FISHES; GELATIN; GELS; NANOSTRUCTURES; PECTINS; RHEOLOGY;

EID: 84987811497     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.09.040     Document Type: Article

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