379 related articles for article (PubMed ID: 27842826)
21. Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin.
Xin Y; Chai M; Chen F; Hou Y; Lai S; Yang H
J Food Sci; 2021 May; 86(5):1936-1945. PubMed ID: 33864256
[TBL] [Abstract][Full Text] [Related]
22. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
Sow LC; Kong K; Yang H
J Food Sci; 2018 May; 83(5):1280-1291. PubMed ID: 29660829
[TBL] [Abstract][Full Text] [Related]
23. Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems.
Hu X; Zhu C; Hu Z; Shen W; Ji Z; Li F; Guo C
Int J Biol Macromol; 2024 Jun; 269(Pt 1):131846. PubMed ID: 38663702
[TBL] [Abstract][Full Text] [Related]
24. Oscillatory rheometry for elucidating the influence of non-network biopolymer aggregation on pectin-gelatin composite gels.
Song J; Hu S; Liu Z; Wang Y; Lei L; Zhao G; Zhou Y
Int J Biol Macromol; 2024 Feb; 257(Pt 1):128543. PubMed ID: 38061530
[TBL] [Abstract][Full Text] [Related]
25. Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature.
Anvari M; Pan CH; Yoon WB; Chung D
Int J Biol Macromol; 2015 Aug; 79():894-902. PubMed ID: 26054661
[TBL] [Abstract][Full Text] [Related]
26. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.
Hu ZZ; Sha XM; Ye YH; Xiao WR; Tu ZC
J Texture Stud; 2020 Jun; 51(3):511-520. PubMed ID: 31714599
[TBL] [Abstract][Full Text] [Related]
27. A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions.
Taylor T; Chouljenko A; Bonilla F; Scott R; Bueno F; Reyes V; Lanclos C; Calumba KF; Sathivel S
Int J Biol Macromol; 2019 Sep; 136():1112-1118. PubMed ID: 31233797
[TBL] [Abstract][Full Text] [Related]
28. Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration.
Luo Y; Liu X; Pang Z
J Dairy Sci; 2019 Sep; 102(9):7849-7862. PubMed ID: 31279554
[TBL] [Abstract][Full Text] [Related]
29. Microstructure and rheological behavior of pure and mixed pectin gels.
Löfgren C; Walkenström P; Hermansson AM
Biomacromolecules; 2002; 3(6):1144-53. PubMed ID: 12425650
[TBL] [Abstract][Full Text] [Related]
30. Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase.
Anvari M; Chung D
Int J Biol Macromol; 2016 Oct; 91():450-6. PubMed ID: 27246375
[TBL] [Abstract][Full Text] [Related]
31. Hybrid processes in enzymatically gelled gelatin: impact on , macroscopic properties and cellular response.
Bode F; da Silva MA; Smith P; Lorenz CD; McCullen S; Stevens MM; Dreiss CA
Soft Matter; 2013 Jul; 9(29):6986-6999. PubMed ID: 25310528
[TBL] [Abstract][Full Text] [Related]
32. Composite films from pectin and fish skin gelatin or soybean flour protein.
Liu L; Liu CK; Fishman ML; Hicks KB
J Agric Food Chem; 2007 Mar; 55(6):2349-55. PubMed ID: 17311396
[TBL] [Abstract][Full Text] [Related]
33. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels.
Boran G; Lawless HT; Regenstein JM
J Food Sci; 2010; 75(9):S469-76. PubMed ID: 21535620
[TBL] [Abstract][Full Text] [Related]
34. Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.
Kastner H; Kern K; Wilde R; Berthold A; Einhorn-Stoll U; Drusch S
Food Chem; 2014 Feb; 144():44-9. PubMed ID: 24099540
[TBL] [Abstract][Full Text] [Related]
35. Formation and rupture of Ca(2+) induced pectin biopolymer gels.
Basak R; Bandyopadhyay R
Soft Matter; 2014 Oct; 10(37):7225-33. PubMed ID: 25160564
[TBL] [Abstract][Full Text] [Related]
36. Influence of aroma compounds on the mechanical properties of pectin gels.
Lubbers S; Decourcelle N
J Agric Food Chem; 2004 Mar; 52(5):1277-80. PubMed ID: 14995133
[TBL] [Abstract][Full Text] [Related]
37. Injectable pectin hydrogels produced by internal gelation: pH dependence of gelling and rheological properties.
Moreira HR; Munarin F; Gentilini R; Visai L; Granja PL; Tanzi MC; Petrini P
Carbohydr Polym; 2014 Mar; 103():339-47. PubMed ID: 24528738
[TBL] [Abstract][Full Text] [Related]
38. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review.
Yang H; Wang H; Huang M; Cao G; Tao F; Shen Q; Zhou G; Yang H
Compr Rev Food Sci Food Saf; 2022 Mar; 21(2):942-963. PubMed ID: 35181993
[TBL] [Abstract][Full Text] [Related]
39. Characterization of microstructure, viscoelasticity, heterogeneity and ergodicity in pectin-laponite-CTAB-calcium nanocomposite hydrogels.
Joshi N; Rawat K; Bohidar HB
Carbohydr Polym; 2016 Jan; 136():242-9. PubMed ID: 26572352
[TBL] [Abstract][Full Text] [Related]
40. Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy.
Fishman ML; Cooke PH; Coffin DR
Biomacromolecules; 2004; 5(2):334-41. PubMed ID: 15002992
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
