ArticleFood science & nutrition2021
Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 29 citations in OpenAlex.
- Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior.Foods (Basel, Switzerland) · 2026Review
- Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Mutual interactions between HG-LG gellan gum and tea polyphenols: Concentration-dependent structural modulation and enhanced antioxidant stability.Food chemistry: X · 2026Article
- Anionic Polysaccharides: Promising 3D Bioink Candidates for Tissue Engineering.Bioengineering (Basel, Switzerland) · 2026Review
- Rheological and Bioactive Profile of Gelatin-Hemp Protein Hydrogels.Molecules (Basel, Switzerland) · 2026Article
- Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate.Gels (Basel, Switzerland) · 2025Article
- Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis.Gels (Basel, Switzerland) · 2025Article
- Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein.Foods (Basel, Switzerland) · 2024Article
- Layered complexity, reorganisational ability and self-healing mechanisms of heteropolysaccharide solutions.Scientific reports · 2024Article
- Review
- Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum.Gels (Basel, Switzerland) · 2023Article
- Inulin and Its Application in Drug Delivery.Pharmaceuticals (Basel, Switzerland) · 2021Review
- Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed-gel system containing GL, GG, and IL, in which different ratios of GG-IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG-IL could improve the hardness, chewiness, and cohesiveness of mixed-gel, besides maintaining appropriate springiness. Water mobility of the mixed-gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed-gel was far higher than that of GL gel itself. The GL-GG-IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo-
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