Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 143-151

  Mhd Sarbon, Norizah ^a,b   Badii, Farah ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

Chicken skin gelatin; Differential scanning calorimetry; Gel strength; Raman spectroscopy; Viscoelasticity

Indexed keywords

AMINO ACIDS; CALORIMETERS; HYDROGEN BONDS; MAMMALS; VISCOELASTICITY;

ALPHA-HELIX; AMINO-ACIDS; CHICKEN SKIN; CHICKEN SKIN GELATIN; ELASTIC MODULUS VALUES; GEL STABILITY; GEL STRENGTHS; PHYSICOCHEMICAL PROPERTY; PROTEIN SPECTRA; VISCOELASTICS;

DIFFERENTIAL SCANNING CALORIMETRY;

BOVINAE; MAMMALIA;

EID: 84862269088     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.009     Document Type: Article

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