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You searched for: Author "Swedlund, Peter J." Remove constraint Author: "Swedlund, Peter J." Journal Food bioscience Remove constraint Journal: Food bioscience Subject biopolymers Remove constraint Subject: biopolymers Subject gel strength Remove constraint Subject: gel strength Subject Fourier transform infrared spectroscopy Remove constraint Subject: Fourier transform infrared spectroscopy
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1. Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan

Author:
Swedlund, Peter J.,   et al.   ; Sinthusamran, Sittichoke; Benjakul, Soottawat; Hemar, Yacine;     Show all 4 Authors
Source:
Food bioscience 2017 v.20 pp. 88-95
ISSN:
2212-4292
Subject:
Fourier transform infrared spectroscopy; biopolymers; confocal laser scanning microscopy; fish; gel strength; gelatin; gelation; hardness; kappa carrageenan; melting point; modulus of elasticity; separation; sulfates
Abstract:
... Physical and rheological properties of fish gelatin (FG) (5%, w/v) gel containing κ-carrageenan (CG) at different levels (0%, 25%, 50%, 75% and 100% of total solid) were studied. Gel strength and hardness of FG/CG mixed gel increased with increasing CG content, while springiness of mixed gel decreased when CG was higher than 25% (P < 0.05). Rheological measurements revealed that the value of elast ...
DOI:
10.1016/j.fbio.2017.09.001