Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix)

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 100-105

  Zhang, Junjie ^a   Duan, Rui ^a   Wang, Yiling ^a   Yan, Binlun ^b   Xue, Wanli ^a  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b Jiangsu Key Laboratory of Marine Bioresources and Environment   (China)

Author keywords

Functional property; Gelatin; Melting point; Silver carp; Viscosity

Indexed keywords

EMULSIFICATION; MELTING POINT; MOLECULAR WEIGHT DISTRIBUTION; SCANNING ELECTRON MICROSCOPY; SILVER;

CHARACTERISTIC VISCOSITY; FUNCTIONAL PROPERTIES; GELATIN; MOLECULAR-WEIGHT DISTRIBUTIONS; PHYSICO-CHEMICALS; PROPERTY; RHEOLOGICAL CHARACTERISTICS; SEASONAL DIFFERENCES; SILVER CARP; VISCOSITY PROPERTIES;

VISCOSITY;

CYPRINIDAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84862821404     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.005     Document Type: Article

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