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Journal of Food Science

Volumn 66, Issue 9, 2001, Pages 1326-1330

Chemical modification of pigskin gelatin: Factors affecting the esterification of gelatin with fatty acid

(3) Djagny, K B a Wang, Z a Xu, S a

a JIANGNAN UNIVERSITY (China)

Author keywords

Emulsion stabilization; Esterification reaction; Fatty acid; Gelatin; Infrared absorption spectra

Indexed keywords

EID: 0035658609 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb15209.x Document Type: Article

Times cited : (6)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.