Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

F Badii; NK Howell

doi:10.1016/j.foodhyd.2005.06.006

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Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Journal article

Peer reviewed

Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

F Badii and NK Howell

FOOD HYDROCOLLOIDS, Vol.20(5), pp.630-640

01/07/2006

DOI: https://doi.org/10.1016/j.foodhyd.2005.06.006

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

fish gelatin

Raman spectroscopy

rheology

FT-RAMAN SPECTROSCOPY

COD GADUS-MORHUA

WHEY PROTEINS

AMINO-ACIDS

COLLAGEN

GELS

ELUCIDATION

STABILITY

SKIN

TROPOCOLLAGEN

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Title: Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
Creators: F Badii
NK Howell
Publication Details: FOOD HYDROCOLLOIDS, Vol.20(5), pp.630-640
Publisher: ELSEVIER SCI LTD
Date published: 01/07/2006
Date submitted: 17/05/2017
Identifiers: 99515119802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Abstract

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