Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 529, Issue , 2017, Pages 643-650

  Sila, Assaâd ^a   Martinez Alvarez, Oscar ^b   Krichen, Fatma ^a   Gómez Guillén, M Carmen ^b   Bougatef, Ali ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

European eel; Skin gelatin; Surface properties; Textural parameters; Viscoelastic properties

Indexed keywords

AMINO ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; SURFACE PROPERTIES; VISCOELASTICITY;

ACID RESIDUES; ANGUILLA ANGUILLA; EUROPEAN EEL; FT-IR SPECTRUM; PROTEIN CONCENTRATIONS; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES; VISCOELASTIC PROPERTIES;

AMIDES;

AMIDE; FAT; GELATIN; GLYCINE; IMINO ACID; PROTEIN;

ABSORPTION; ALPHA CHAIN; ANGUILLA ANGUILLA; ARTICLE; ASH; BETA CHAIN; CONCENTRATION (PARAMETERS); MELTING POINT; MOISTURE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SKIN; SURFACE PROPERTY; VISCOELASTICITY;

EID: 85021268968     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2017.06.032     Document Type: Article

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