The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 83-92

  Sarbon, Norizah Mhd ^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; Interactions; Microstructure; Rheology; Whey protein isolate

Indexed keywords

CALORIMETERS; ELASTICITY; GELS; MAMMALS; PHASE SEPARATION; PROTEINS;

CHICKEN SKIN; CHICKEN SKIN GELATIN; GELATIN GELS; INTERACTION; MICRO-STRUCTURAL PROPERTIES; PROTEIN GEL; PROTEIN INTERACTION; THERMAL; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84911870498     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.008     Document Type: Article

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