Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 577-584

  Yang, Hongshun ^a,b   Wang, Yifen ^a  

^a AUBURN UNIVERSITY   (United States)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM); Fish skin; Gel strength; Gelatin; Nanostructure; Nanotechnology; Viscosity

Indexed keywords

ICTALURUS PUNCTATUS;

EID: 54049118361     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.016     Document Type: Article

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