Structural and mechanical properties of fish gelatin as a function of extraction conditions

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1702-1711

  Eysturskard, Jonhard ^a   Haug, Ingvild J ^a   Elharfaoui, Nadia ^b   Djabourov, Madeleine ^b   Draget, Kurt I ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b PSL RESEARCH UNIVERSITY   (France)

Author keywords

Acetic acid; Dynamic storage modulus; Fish gelatin; Gelatin extraction; Gelling temperature; Helix amount; Melting temperature; Weight average molecular weight

Indexed keywords

EXTRACTION; FISH; GELATION; MELTING POINT; MOLECULAR WEIGHT;

DYNAMIC STORAGE; DYNAMIC STORAGE MODULUS; EXTRACTION CONDITIONS; FISH GELATIN; GELATIN EXTRACTION; GELLING TEMPERATURE; HELIX AMOUNT; STRUCTURAL AND MECHANICAL PROPERTIES; WEIGHT DYNAMICS; WEIGHT-AVERAGE MOLECULAR WEIGHT;

ELASTIC MODULI;

POLLACHIUS VIRENS;

EID: 67349257167     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.01.008     Document Type: Article

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