Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen

Author:

Wang Yuan,Yang Shuqiao,Zhang Liang,Yuan Fang,Mao Like,Liu Jinfang,Gao Yanxiang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Structure of gellan gum–hydrolyzed collagen particles: Effect of starch addition and coating layer;Almeida;Food Research International.,2019

2. Experimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powder;Camargo Novaes;Lebensmittel-Wissenschaft & Technologie.,2019

3. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review;Cao;Critical Reviews in Food Science and Nutrition.,2021

4. Purification and characterization of type II collagen from chick sternal cartilage;Cao;Food Chemistry.,2008

5. Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes;Domian;International Journal of Food Science and Technology.,2020

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