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Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
Journal article   Open access  Peer reviewed

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

NM Sarbon, F Badii and NK Howell
FOOD HYDROCOLLOIDS, Vol.30(1), pp.143-151
01/01/2013
DOI: https://doi.org/10.1016/j.foodhyd.2012.05.009

Abstract

Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Chemistry CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY Chicken skin gelatin Gel strength Viscoelasticity Differential scanning calorimetry Raman spectroscopy FT-RAMAN SPECTROSCOPY FISH GELATIN PHYSICAL-PROPERTIES EGG-ALBUMIN PROTEINS ELUCIDATION COLLAGENS TILAPIA GELS
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Sarbon, Badii and Howell Chicken skin gelatin.Food Hydrocolloids 30 (2013) 661.67 kBDownloadView
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url
http://dx.doi.org/10.1016/j.foodhyd.2012.05.009View
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