Pre-treatment optimization and properties of gelatin from freshwater fish scales

Food and Bioproducts Processing

Volumn 89, Issue 3, 2011, Pages 185-193

  Zhang, Fengxiang ^a   Xu, Shiying ^b   Wang, Zhang ^b  

^a WEIFANG MEDICAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fish scale; Gelatin; Grass carp fish; Protease treatment; Response surface method; Viscoelastic properties

Indexed keywords

FISH SCALE; GELATIN; GRASS CARP; PROTEASE TREATMENT; RESPONSE SURFACE METHOD; VISCOELASTIC PROPERTIES;

AMINO ACIDS; DICHROISM; GELATION; GELS; HYDROLYSIS; MELTING POINT; OPTIMIZATION; PHASE TRANSITIONS; SURFACE PROPERTIES; VISCOELASTICITY;

FISH;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA; CYPRINIDAE; SUS;

EID: 79958158758     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.05.003     Document Type: Article

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