Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

LWT

Volumn 85, Issue , 2017, Pages 137-145

  Sow, Li Cheng ^a   Peh, Yi Rui ^a   Pekerti, Bernadette Natalia ^a   Fu, Caili ^a,b   Bansal, Nidhi ^c   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Fujian Putian Sea 100 Food Co Ltd Ltd   (China)

^c UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Atomic force microscopy (AFM); Calcium chloride; Fish gelatin; Fourier transform infrared spectroscopy (FTIR); Gellan

Indexed keywords

AGGREGATES; ATOMIC FORCE MICROSCOPY; BLOOMS (METAL); CALCIUM CHLORIDE; COBALT METALLOGRAPHY; FISH; HYDROGEN BONDS; MAMMALS; TEXTURES; UREA;

AMORPHOUS STRUCTURES; FISH GELATIN; GELLAN; GELLING TEMPERATURE; MODIFICATION METHODS; NANOSTRUCTURAL ANALYSIS; SPHERICAL AGGREGATES; TEXTURAL MODIFICATIONS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85024098679     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.07.014     Document Type: Article

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