Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums w...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Binsi, P. K., Nayak, Natasha, Sarkar, P. C., Joshy, C. G., Ninan, George, Ravishankar, C. N.
Format: Artigo
Language:Inglês
Published: Springer India 2017
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5306046/
https://ncbi.nlm.nih.gov/pubmed/28242951
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2496-9
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