Author:
Ocampo-García L.,Torres-Arreola W.,García-Márquez E.,Valenzuela-Grijalva N. V.,Ramírez-Sucre M. O.,Gastélum-Martínez E.
Publisher
Springer Nature Singapore
Reference103 articles.
1. Abdalbasit Adam M, Hadia Fadol A (2013) Review: gelatin, source,extraction and industrial applications. Acta Sci Pol Technol Aliment 12(2):135–147
2. Abdullah MSP, Noordin MI, Mohd Ismail SI, Mustapha NM, Jasamai M, Danik MF, Wan Ismail WA, Shamsuddin AF (2018) Recent advances in the use of animal-sourced gelatine as natural polymers for food, cosmetics and pharmaceutical applications. Sains Malays 47(2):323–336. https://doi.org/10.17576/jsm-2018-4702-15
3. Aït-Kaddour A, Hassoun A, Bord C, Schmidt-Filgueras R, Biancolillo A, Di Donato F, Cozzolino D et al (2021) Aplicación de técnicas espectroscópicas para evaluar tratamientos térmicos en leche y productos lácteos: una visión general de la última década. Tecnología de alimentos y bioprocesos 14(5):781–803
4. Aksun Tümerkan ET, Cansu Ü, Boran G, Regenstein JM, Özoğul F (2019) Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. Food Chem 287(February):273–279. https://doi.org/10.1016/j.foodchem.2019.02.088
5. Al-Hassan AA, Abdel-Salam AM, Al Nasiri F, Mousa HM, Mohammadi Nafchi A (2021) Extraction and characterization of gelatin developed from camel bones. J Food Measure Character 15(5):4542–4551. https://doi.org/10.1007/s11694-021-01029-y