Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Journal of Food Science

Volumn 83, Issue 5, 2018, Pages 1280-1291

  Sow, Li Cheng ^a   Kong, Karmaine ^a   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

atomic force microscopy (AFM); carrageenan; gelatin; gellan; nanostructure

Indexed keywords

BACTERIAL POLYSACCHARIDE; CALCIUM CHLORIDE; CARRAGEENAN; GELATIN; GELLAN; INORGANIC SALT; POTASSIUM CHLORIDE;

ANIMAL; CHEMISTRY; FISH; GEL; HUMAN; MEAT; PIG; RED MEAT; TEMPERATURE; TILAPIA;

ANIMALS; CALCIUM CHLORIDE; CARRAGEENAN; FISHES; GELATIN; GELS; HUMANS; MEAT PRODUCTS; POLYSACCHARIDES, BACTERIAL; POTASSIUM CHLORIDE; RED MEAT; SALTS; SWINE; TEMPERATURE; TILAPIA;

EID: 85045379586     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14123     Document Type: Article

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