Journal ArticleDOI
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
TLDR
In this article, a schematic model was proposed, wherein at low SA concentrations (≤0.2%), FG associates with SA, resulting in large, complex coacervates with a diameter up to 1064 nm.About:
This article is published in Food Hydrocolloids.The article was published on 2019-09-01. It has received 156 citations till now. The article focuses on the topics: Gelatin.read more
Citations
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Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets.
TL;DR: The synergistic effects of VI with 3% FG and 0.9% GSE suggested a promising approach for fillet preservation and preserved the myofibril nanostructure.
Journal ArticleDOI
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate.
TL;DR: The results indicated that pH-shifting treatment might be a convenient and economical method to prepare PPI with different gel and structural properties.
Journal ArticleDOI
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review
TL;DR: In this article, the phase behaviors of mixed polysaccharide-protein systems were discussed, and their relationships with the microstructures of final gels were summarized, and the practical applications of poly-charide protein mixtures in producing composite binary gels are exemplified.
Journal ArticleDOI
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
Zhongyang Ren,Zhongyang Ren,Zhanming Li,Zhanming Li,Zhongzheng Chen,Zhang Yuanyuan,Lin Xiaorong,Wuyin Weng,Hongshun Yang,Li Bin +9 more
TL;DR: In this article, a combination of tea water-insoluble protein (TWIP) and κ-carrageenan (KC) was applied to prepare fish oil-in-water PEs and fish oil gels.
Journal ArticleDOI
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets
TL;DR: In this article, the effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored, and the single and combined (FGG) effects on seabass during storage (4°C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism.
References
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Journal ArticleDOI
Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)
TL;DR: The later gelatin extracts exhibited higher molecular order than earlier gelatin extracts, probably because the former contained surviving crosslinks or/and because renaturation of the low molecular weight gelatin fractions (later gelatin extracts) led to formation of more protein–protein linkages.
Journal ArticleDOI
Metal-carboxylate interactions in metal-alginate complexes studied with FTIR spectroscopy.
Sergios K. Papageorgiou,Evangelos P. Kouvelos,Evangelos P. Favvas,Andreas A. Sapalidis,George E. Romanos,Fotios K. Katsaros +5 more
TL;DR: A 'pseudo bridged' unidentate coordination with intermolecular hydrogen bonds is proposed for the metal-carboxylate complexes in polyguluronic regions while for the polymannuronic region the bidentate bridging coordination was proposed.
Journal ArticleDOI
Alginate/gelatin blend films and their properties for drug controlled release
Zhanfeng Dong,Qun Wang,Yumin Du +2 more
TL;DR: The results indicated that the alginate/gelatin film was potentially useful in drug delivery systems and sensitive to pH and ionic strength.
Journal ArticleDOI
Pectin–gelatin and alginate–gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules
M. Saravanan,K. Panduranga Rao +1 more
TL;DR: Alginate was better than pectin for coacervation with gelatin in terms of less aggregation, smaller particle size and easy dispersion and the microcapsules showed low drug release in gastric fluid and sustained release in intestinal fluid.
Journal ArticleDOI
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Li Cheng Sow,Hongshun Yang +1 more
TL;DR: In this paper, the physicochemical properties of fish gelatin were studied by atomic force microscopy (AFM) with the secondary structure investigated by Fourier transform infrared (FTIR) spectroscopy.
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