Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) Skin-Reference-Cited by-同舟云学术

Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) Skin

Published:2015-03-18 Issue:11 Volume:18 Page:2339-2348
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lin Chun Chen,Chiou Tze Kuei,Sung Wen Chieh

Funder

Center of Excellence for the Oceans of National Taiwan Ocean University

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.980947

Reference42 articles.

1. Foegeding, E.A.; Lanier, T.C.; Hultin, H.O. Characteristics of Edible Muscle Tissues. InFood Chemistry; Fennema, O.R.; Ed. Marcel Dekker Inc. New York, 1996; 902–906.

2. Gelatin alternatives for the food industry: recent developments, challenges and prospects

3. Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

4. Biodegradation of chemically modified gelatin films in lake and river waters

5. Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin

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