Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin-Reference-Cited by-同舟云学术

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Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Published:2020-10 Issue: Volume:104 Page:14-26
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Abedinia Ahmadreza,Mohammadi Nafchi Abdorreza,Sharifi Mohammad,Ghalambor Pantea,Oladzadabbasabadi Nazila,Ariffin Fazilah,Huda Nurul

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference140 articles.

1. Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin;Abdelmalek;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

2. Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin;Abedinia;International Journal of Biological Macromolecules,2018

3. Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment;Abedinia;International Journal of Biological Macromolecules,2017

4. Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review;Ahmad;Food Hydrocolloids,2017

5. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins;Aksun Tümerkan;Food Chemistry,2019

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