Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Food Chemistry

Volumn 246, Issue , 2018, Pages 428-436

  Huang, Tao ^a   Tu, Zong cai ^a,b   Shangguan, Xinchen ^a,c   Wang, Hui ^a   Sha, Xiaomei ^b   Bansal, Nidhi ^d  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c Shandong Institute of Food and Drug Control   (China)

^d UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Emulsion properties; Fish gelatin; Microstructure; Phosphorylation; Rheological behavior

Indexed keywords

ATOMIC FORCE MICROSCOPY; EMULSIFICATION; EMULSIONS; FISH; GELATION; MICROSTRUCTURE; PARTICLE SIZE; POLYETHYLENES; RATE CONSTANTS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SODIUM COMPOUNDS; VISCOSITY;

APPARENT VISCOSITY; EMULSIFYING PROPERTY; EMULSION PROPERTIES; FISH GELATIN; FUNCTIONAL PROPERTIES; RHEOLOGICAL BEHAVIORS; SODIUM TRIMETAPHOSPHATES; STRUCTURAL CHARACTERIZATION;

PHOSPHORYLATION;

GELATIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CARP; CONTROLLED STUDY; EMULSION; FLOW KINETICS; GELATION; HYPOPHTHALMICHTHYS NOBILIS; MELTING POINT; NONHUMAN; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN PHOSPHORYLATION; PROTEIN STRUCTURE; RATE CONSTANT; SCANNING ELECTRON MICROSCOPY; TIME; VISCOSITY; ANIMAL; CHEMISTRY; GEL; PHOSPHORYLATION; TIME FACTOR; ULTRASTRUCTURE;

ANIMALS; CARPS; EMULSIONS; GELATIN; GELS; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PHOSPHORYLATION; RHEOLOGY; TIME FACTORS; VISCOSITY;

EID: 85037670238     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.12.023     Document Type: Article

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