Cargando…

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

This study aimed to investigate the effect of phosphorylation on the structure and emulsification of Coregonus peled, Esox lucius and Grass carp scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra showed that the structures of the three fish scale gelati...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yang, Mei, Zhang, Jian, Guo, Xin, Deng, Xiaorong, Kang, Shihua, Zhu, Xinrong, Guo, Xiaobing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947724/ https://www.ncbi.nlm.nih.gov/pubmed/35327227 http://dx.doi.org/10.3390/foods11060804

Ejemplares similares

The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin
por: He, Jinmeng, et al.
Publicado: (2022)

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
por: Deng, Xiaorong, et al.
Publicado: (2021)

Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique
por: Lin, Jiawei, et al.
Publicado: (2022)

Physicochemical and Antioxidant Properties of Gelatin and Gelatin Hydrolysates Obtained from Extrusion-Pretreated Fish (Oreochromis sp.) Scales
por: Shiao, Wei-Cheng, et al.
Publicado: (2021)

Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin
por: Guo, Wenwen, et al.
Publicado: (2023)

Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro
por: Kang, Shihua, et al.
Publicado: (2022)

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage
por: Hu, Ling, et al.
Publicado: (2023)

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis
por: Wu, Shiyu, et al.
Publicado: (2023)

Modifications of Thermal-Induced Northern Pike (Esox lucius) Liver Ferritin on Structural and Self-Assembly Properties
por: Zhang, Siying, et al.
Publicado: (2022)

Characterization and Emulsification Properties of Rhamnolipid and Sophorolipid Biosurfactants and Their Applications
por: Nguyen, Thu T., et al.
Publicado: (2011)

The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties
por: Pihlanto, Anne, et al.
Publicado: (2021)

Rheological Properties of Fish Gelatin Modified with Sodium Alginate
por: Derkach, Svetlana R., et al.
Publicado: (2021)

Structure-Function Relationships in Pectin Emulsification
por: Kpodo, F. M., et al.
Publicado: (2018)

Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides
por: Wang, Yong, et al.
Publicado: (2023)

Application of quasi-emulsification and modified double emulsification techniques for formulation of tacrolimus microsponges
por: Zaman, Muhammad, et al.
Publicado: (2018)

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging
por: Ashrafi, Azam, et al.
Publicado: (2023)

The lamellar structure and biomimetic properties of a fish scale matrix
por: Feng, Huanhuan, et al.
Publicado: (2020)

Preparation and Properties of Microcrystalline Cellulose/Fish Gelatin Composite Film
por: Pan, Ling, et al.
Publicado: (2020)

Optimization of fish gelatin drying processes and characterization of its properties
por: da Silva Araújo, Cleidiane, et al.
Publicado: (2021)

Silicone Oil Emulsification after Vitrectomy for Rhegmatogenous Retinal Detachment
por: Yu, Jian, et al.
Publicado: (2020)

From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application
por: Hu, Zi-Zi, et al.
Publicado: (2022)

Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate
por: He, Mingyu, et al.
Publicado: (2020)

Influence of cations, pH and dispersed phases on pectin emulsification properties
por: Ürüncüoğlu, Şerife, et al.
Publicado: (2021)

Formulation and Scale-up of Delamanid Nanoparticles via Emulsification for Oral Tuberculosis Treatment
por: Caggiano, Nicholas J., et al.
Publicado: (2023)

Synthesis of Polyether Carboxylate and the Effect of Different Electrical Properties on Its Viscosity Reduction and Emulsification of Heavy Oil
por: Wang, Junqi, et al.
Publicado: (2023)

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films
por: Fernandes, Gleyca de Jesus Costa, et al.
Publicado: (2022)

Spontaneous Emulsification: Elucidation of the Local Processes
por: Kullappan, Monicka, et al.
Publicado: (2023)

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies
por: Derkach, Svetlana R., et al.
Publicado: (2020)

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
por: Guo, Xin, et al.
Publicado: (2019)

In Vitro Biodegradation, Drug Absorption, and Physical Properties of Gelatin–Fucoidan Microspheres Made of Subcritical-Water-Modified Fish Gelatin
por: Ho, Truc Cong, et al.
Publicado: (2023)

Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
por: Wang, Shuya, et al.
Publicado: (2021)

Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer
por: Hu, Lanlan, et al.
Publicado: (2023)

Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films
por: Qiang, Xiaohu, et al.
Publicado: (2018)

The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films
por: Uranga, Jone, et al.
Publicado: (2020)

Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts
por: Nurdiani, Rahmi, et al.
Publicado: (2022)

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
por: Huang, Sheng, et al.
Publicado: (2022)

Fish Scale Valorization by Hydrothermal Pretreatment Followed by Enzymatic Hydrolysis for Gelatin Hydrolysate Production
por: Zhang, Yiqi, et al.
Publicado: (2019)

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
por: Zhou, Lei, et al.
Publicado: (2021)

Recent Progress of Droplet Microfluidic Emulsification Based Synthesis of Functional Microparticles
por: Long, Fei, et al.
Publicado: (2023)

The Effect of Oleic Acid Emulsification using SPE on Fluorite and Dolomite Flotation
por: Wang, Weiwei, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_sajm4d6lcuu4gcb2psntptkbq1