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Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince
Journal article   Open access  Peer reviewed

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

PK Binsi, BA Shamasundar, AO Dileep, F Badii and NK Howell
FOOD HYDROCOLLOIDS, Vol.23(1), pp.132-145
01/01/2009
DOI: https://doi.org/10.1016/j.foodhyd.2007.12.004

Abstract

Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Chemistry CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY gelatin fish skin rheology functional properties SOY PROTEIN ISOLATE COD GADUS-MORHUA PHYSICAL-PROPERTIES QUALITY CHARACTERISTICS EXTRACTED GELATIN EGG-ALBUMIN COLLAGEN TRANSGLUTAMINASE OPTIMIZATION FAT
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http://dx.doi.org/10.1016/j.foodhyd.2007.12.004View
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