Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties

Food Chemistry

Volumn 155, Issue , 2014, Pages 64-73

  Mohtar, Nor Fazliyana ^a   Perera, Conrad O ^a,b   Hemar, Yacine ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

Chemical cross linking agents; Gel strength; Gelatin; Hoki (Macruronus novaezelandiae); Melting point; Rheological properties

Indexed keywords

CHEMICAL MODIFICATION; MELTING POINT; RHEOLOGY;

CHEMICAL CROSS-LINKING; GEL STRENGTHS; GELATIN; HOKI (MACRURONUS NOVAEZELANDIAE); RHEOLOGICAL PROPERTY;

CROSSLINKING;

CAFFEIC ACID; GELATIN; GENIPIN; GLUTARALDEHYDE;

ARTICLE; CHEMICAL MODIFICATION; CROSS LINKING; FISH; FOOD INDUSTRY; MACRURONUS NOVAEZELANDIAE; MELTING POINT; NEW ZEALAND; NONHUMAN; PHYSICAL CHEMISTRY; PRODUCT DEVELOPMENT; SKIN; YOUNG MODULUS;

CHEMICAL CROSS-LINKING AGENTS; GEL STRENGTH; GELATIN; HOKI (MACRURONUS NOVAEZELANDIAE); MELTING POINT; RHEOLOGICAL PROPERTIES;

ANIMALS; CROSS-LINKING REAGENTS; FISH PROTEINS; GADIFORMES; GELATIN; NEW ZEALAND; RHEOLOGY; SKIN; TRANSITION TEMPERATURE;

EID: 84893533682     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.043     Document Type: Article

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