Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

Journal of Food Science and Technology

Volumn 54, Issue 5, 2017, Pages 1256-1265

  Huang, Tao ^a   Tu, Zong Cai ^a,b   Wang, Hui ^a   Liu, Wei ^a   Zhang, Lu ^a,b   Zhang, Yan ^a   ShangGuan, Xin Chen ^a,c,d  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c JIANGXI AGRICULTURAL UNIVERSITY   (China)

^d Food and Drug Administration of Jiangxi Province   (China)

Author keywords

Bighead carp scales gelatin; Microbial transglutaminase; Nanostructure; Pectin; Rheological behavior

Indexed keywords

FISH; GELS; MELTING; MELTING POINT; NANOSTRUCTURES; X RAY DIFFRACTION;

BIGHEAD CARP; FUNCTIONAL PROPERTIES; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); NANOSTRUCTURAL PROPERTIES; PECTIN; RHEOLOGICAL BEHAVIORS; TRIPLE-HELIX CONTENTS;

RHEOLOGY;

EID: 85014794781     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2511-1     Document Type: Article

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