Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Journal of Food Engineering

Volumn 239, Issue , 2018, Pages 92-103

  Sow, Li Cheng ^a   Nicole Chong, Jia Min ^a   Liao, Qiu Xu ^b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Anderson Junior College   (Singapore)

Author keywords

Atomic force microscopy; Confocal laser scanning microscope; Fish gelatin; Nanostructure; Rheology; Carrageenan

Indexed keywords

ATOMIC FORCE MICROSCOPY; FISH; MIXING; NANOSTRUCTURES; PARTICLE SIZE;

ASSOCIATIVE INTERACTIONS; CARRAGEENANS; CONFOCAL LASER SCANNING MICROSCOPE; DYNAMIC CONSISTENCIES; FISH GELATIN; MEDIAN PARTICLE SIZE; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY;

RHEOLOGY;

EID: 85049586555     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.05.035     Document Type: Article

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