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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids CrossRef

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Karim, A.A.; Bhat, Rajeev
Food Hydrocolloids , Volume 23 (3): 563-576 – May 1, 2009
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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Karim, A.A.; Bhat, Rajeev
Food Hydrocolloids , Volume 23 (3): 563-576 – May 1, 2009

 
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Publisher
CrossRef
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2008.07.002
Publisher site
See Article on Publisher Site

Abstract

Journal

Food Hydrocolloids – CrossRef

Published: May 1, 2009

References

  • Preparation and characterisation of gelatine from the skin of harp seal (Phoca groenlandica)
    Arnesen
  • Extraction of muscle proteins and gelatin from cod head
    Arnesen
  • Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin
    Arnesen
  • Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
    Asghar
  • The transmissible spongiform encephalopathy agents: concerns and responses of the United States regulatory agencies in maintaining the safety of biologics
    Asher
  • Water vapor permeability of mammalian and fish gelatin films
    Avena-Bustillos
  • Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
    Babin
  • Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
    Badii