摘要
明胶是以动物皮、骨、软骨、韧带、肌膜等含有的胶原蛋白,经部分水解后得到的高分子多肽的高聚合物、容易被人体消化、吸收。明胶水晶冻及其果冻粉是众多明胶食品中的一种,以蔗糖、明胶为主要原料,配以果汁、咖啡、奶粉、可可等各种辅料精制而成。加入上述的任一种辅料。
出处
《食品与机械》
CSCD
1992年第2期24-25,共2页
Food and Machinery
同被引文献34
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1舒铂,赵亚平,于文利.以明胶和蔗糖为复合壁材的番茄红素微胶囊化研究[J].食品工业科技,2004,25(9):52-54. 被引量：19
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2刘小玲,林莹,尹秀华,黄华清.罗非鱼皮胶原肽的制备及抗氧化活性研究[J].食品与机械,2007,23(3):92-95. 被引量：32
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3安广杰,王璋.改性水解明胶的理化性质分析——热力学和流变学性质[J].食品科学,2007,28(7):68-72. 被引量：3
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4Liu Hai-ying,Li Ding.Extraction and properties of gelatin from channel catfish (Ietalurus punetaus) skin[J].Food Science and Technology,2008,41(3):414-419.
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5Phanngam Kaewruang,Soottawat BenjakuU Thummanoon Prodpran,et al.Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket[J].Food Science and Technology,2014,55(2):477-482.
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6Li Cheng Sou,Yang Hong-shun.Effects of salt and sugar addi- tion on the physicochemical properties and nanostructure of fish gelatin[J],Food Hydrocolloids,2015(45):72-82.
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7Sarabia A I,GoA mez-GuilleAn M C,Montero P.The effect of added salts on the viscoelastic properties of fish skin gelatin[J].Food Chemistry,2000,70(1):71-76.
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8Saravanan M,Panduranga Rao K.Pectin-gelatin and alginate- gelatin complex coacervation for controlled drug delivery:Influ- ence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules[J].Carbohydrate Polymers,2010,80(3),808-816.
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9He Sheng-bin,Yin Ting,Zhen Jin-wang,et al.Cross-linking of gelatin by chlorine dioxide steam[J].Food Hydrocolloids,2015(45):63-71.
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10Jalal Rouhi,Shahrom Mahmud,Nima Naderi,et al.Physical properties of fish gelatin-based bio-nanocomposite films incor- porated with ZnO nanorods[J].Nanoscale Research Letters,2013,8(1);364-370.
二级引证文献4
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1金文刚,郭思琪,肖苗.大鲵皮明胶-茶多酚复合膜液理化性质及功能性研究[J].食品与发酵工业,2019,45(17):85-90. 被引量：4
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2王海琪,项炯华,潘文,陈昭华.提高明胶膜耐热性的比较研究[J].内蒙古民族大学学报（自然科学版）,2019,34(4):277-281. 被引量：1
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3朱雨辰,张单单,王少甲,袁英髦,曹雁平.转谷氨酰胺酶改性对明胶耐酶解性的影响[J].中国食品学报,2020,20(5):91-96. 被引量：2
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4王海琪,曾丽静,邹丽玲,项炯华.明胶-氧化壳聚糖复合膜的制备及优化[J].长春师范大学学报,2021,40(10):72-77. 被引量：3
