Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin-Reference-Cited by-同舟云学术

Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin

Published:2020-10 Issue: Volume:26 Page:100156
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Abuibaid Ahlam,AlSenaani Aysha,Hamed Fathalla,Kittiphattanabawon Phanat,Maqsood Sajid

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference60 articles.

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3. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

4. Gelatin from camel skins: Extraction and characterizations;Al-Hassan;Food Hydrocolloids,2020

5. Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to bovine gelatin;Amiza;International Food Research Journal,2015

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