Texture profile and turbidity of gellan/gelatin mixed gels

By M. Lau, Juming Tang, A. Paulson. 2000

216 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/7409968fd087a49e860197d6a460bcdda37bf435

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In Food Science

1. Hongshun Yang

Citations in the corpus

• Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan (2019, result): “In contrast to previous studies in which Ge was used as a major component of the blend (Lau et al., 2000; Lee et al., 2003), the ratio of Ge:FG in this study was capped at 20:80, to avoid over modification of FG.”