ArticleFrontiers in nutrition2022
Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 22 citations in OpenAlex.
- Development and Characterization of Functional Gummies Enriched with País Grape Extract for Presbyphagia.Gels (Basel, Switzerland) · 2026Article
- Improving foaming properties of fish gelatin by neutral protease and gum arabic.NPJ science of food · 2026Article
- Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.International journal of food science · 2026Article
- Review
- Food circular economy and safety considerations in waste management of urban manufacturing side streams.NPJ science of food · 2024Review
- Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.Frontiers in nutrition · 2024Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH ≥ 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.
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Registered trials
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