Fish gelatin: Structure, gelling properties and interactions with other food proteins

NK Howell; F Badii

doi:10.1039/9781847551214-00167

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Fish gelatin: Structure, gelling properties and interactions with other food proteins

NK Howell and F Badii

GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, (294), pp.167-178

12th Conference on Gums and Stabilisers for the Food Industry (N E Wales Inst, Wrexham, WALES, 23/06/2003 - 27/06/2003)

01/01/2004

DOI: https://doi.org/10.1039/9781847551214-00167

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Chemistry

COD GADUS-MORHUA

RAMAN-SPECTROSCOPY

FROZEN STORAGE

WHEY PROTEINS

AMINO-ACIDS

GELS

ELUCIDATION

COLLAGEN

FILLETS

TEXTURE

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Title: Fish gelatin: Structure, gelling properties and interactions with other food proteins
Creators: NK Howell
F Badii
Contributors: PA Williams
GO Phillips
ROYAL SOC CHEMISTRY (Publisher)
Publication Details: GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, (294), pp.167-178
Conference: 12th Conference on Gums and Stabilisers for the Food Industry (N E Wales Inst, Wrexham, WALES, 23/06/2003 - 27/06/2003)
Date published: 01/01/2004
Date submitted: 17/05/2017
Identifiers: 99511945402346
Academic Unit: University of Surrey
Resource Type: Conference presentation

Fish gelatin: Structure, gelling properties and interactions with other food proteins

Abstract

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