The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)

Food Chemistry

Volumn 239, Issue , 2018, Pages 464-469

  Duan, Rui ^a   Zhang, Junjie ^a   Liu, Liping ^a   Cui, Wenzhe ^a   Regenstein, Joe M ^b  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Catfish; Functional property; Gelatin

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CATFISH; CHANNEL CATFISH; FOAMING STABILITIES; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; GELATIN; HIGH MOLECULAR WEIGHT; ICE CREAMS;

EMULSIFICATION;

GELATIN;

ANIMAL TISSUE; ARTICLE; BEER; CHANNEL CATFISH; CONTROLLED STUDY; EMULSION; EXTRACT; FOAMING; ICE CREAM; MOLECULAR WEIGHT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SKIN; VISCOSITY; ANIMAL; BOVINE; ICTALURIDAE;

ANIMALS; CATTLE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELATIN; ICTALURIDAE; SKIN; VISCOSITY;

EID: 85021631316     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.145     Document Type: Article

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