Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 573-580

  Chen, Shulin ^a   Tang, Lanlan ^a   Hao, Gengxin ^a   Weng, Wuyin ^a   Osako, Kazufumi ^b   Tanaka, Munehiko ^c  

^a JIMEI UNIVERSITY   (China)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^c Kokugakuin Tochigi Junior College   (Japan)

Author keywords

Alpha subunits; Circular dichroism; Skin gelatin; Tensile strength; Tilapia skin; 1 2 ratios

Indexed keywords

TILAPIA; TILAPIA ZILLII;

EID: 84939527251     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.026     Document Type: Article

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