Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan

Food Bioscience

Volumn 20, Issue , 2017, Pages 88-95

  Sinthusamran, Sittichoke ^a   Benjakul, Soottawat ^a   Swedlund, Peter J ^b   Hemar, Yacine ^b,c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c RIDDET INSTITUTE   (New Zealand)

Author keywords

Carrageenan; Fish gelatin; Gel strength; Phase separation; Rheological properties

Indexed keywords

EID: 85029078906     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2017.09.001     Document Type: Article

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