Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

A.A. Karim, Rajeev Bhat · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Animal Sciences, Food Science +14

Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction

Axel Syrbe, Wolfgang Bauer †, Henning Klostermeyer · International Dairy Journal · 1998 · 420 citations

Agriculture, Dairy Science, Food Science +17

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Phuong T. M. Nguyen, Olena Kravchuk, Bhesh Bhandari et al. · Food Hydrocolloids · 2017 · 356 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

Li Cheng Sow, Hongshun Yang · Food Hydrocolloids · 2014 · 266 citations

Agriculture, Biochemistry, Food Science +15

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

Li Cheng Sow, Nicholas Zhen Yu Toh, Chong Wen Wong et al. · Food Hydrocolloids · 2019 · 237 citations

Natural Sciences, Food Science, Materials Science +16