The rheological and structural properties of fish collagen cross-linked by N-hydroxysuccinimide activated adipic acid

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 504-511

  Zhang, Min ^a,b   Li, Jiheng ^a   Ding, Cuicui ^a   Liu, Wentao ^a   Li, Guoying ^a  

^a SICHUAN UNIVERSITY   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Collagen; Cross link; Fish skin; Network; Rheological properties

Indexed keywords

EID: 84866002512     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.015     Document Type: Article

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