Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application-Reference-Cited by-同舟云学术

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Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application

Published:2023-06 Issue: Volume:32 Page:100708
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Aidat Omaima,Belkacemi Louiza,Belalia Mahmoud,Zainol Mohamad khairi,Barhoum Humam Shaaban^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference68 articles.

1. Poultry as an alternative source of gelatin;Nik;Health & the Environment Journal,2014

2. A review of gelatin: properties, sources, process, applications, and commercialisation;Alipal;Mater. Today Proc.,2019

3. Extraction and physicochemical characterization of gelatin from chicken byproduct;Almeida;J. Food Process. Eng.,2013

4. Fish gelatin;Boran,2010

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2. Extraction and physicochemical characterization of native and broiler chicken feet gelatin;Journal of the Science of Food and Agriculture;2024-07-03

3. Self-assembled nanoparticles of acid-induced fish (Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin;Food Chemistry: X;2024-03

4. Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing;ACS Food Science & Technology;2023-12-18

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