Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

Author:

Benjakul Soottawat,Oungbho Kwunchit,Visessanguan Wonnop,Thiansilakul Yaowapa,Roytrakul Sittiruk

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Amide modes and protein conformation;Bandekar;Biochimica et Biophysica Acta – Protein Structure and Molecular Enzymology,1992

3. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus, stored in ice;Benjakul;Journal of the Science of Food and Agriculture,2002

4. Hydroxyproline content and location in relation to collagen thermal stability;Burjandze;Biopolymers,1979

5. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma);Cheow;Food Chemistry,2007

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