Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt
Mengdi Yin, Dongying Yang, Shaojuan Lai, Hongshun Yang
Topics & Concepts
GelatinXanthan gumFood scienceRheologyThixotropyChemistryApparent viscosityPolysaccharideFat substituteDynamic mechanical analysisViscosityMaterials scienceBiochemistryComposite materialOrganic chemistryPolymerCollagen: Extraction and CharacterizationProteins in Food SystemsMeat and Animal Product Quality