Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Research progress in improvement of gel strength of gelatin based on microstructure[J]. Science and Technology of Food Industry, 2013, (13): 395-399. DOI: 10.13386/j.issn1002-0306.2013.13.085
Citation: Research progress in improvement of gel strength of gelatin based on microstructure[J]. Science and Technology of Food Industry, 2013, (13): 395-399. DOI: 10.13386/j.issn1002-0306.2013.13.085
shu

Research progress in improvement of gel strength of gelatin based on microstructure

    Graphical Abstract
    • Abstract
  • Gelling property is the main functional property of gelatin. Gel strength is the most important evaluation indicator of gelling property and it determines the commercial value of gelatin. In this paper, the relationship between gel strength of gelatin and its microstructure was introduced. In addition, factors affecting gel strength during gelatin preparation and researches on improvement of gel strength were summarized based on the microstructure of gelatin.
    • FullText(HTML)
  • loading
    • References (45)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return