Development and characterisation of blend films based on fish protein isolate and fish skin gelatin-Reference-Cited by-同舟云学术

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Development and characterisation of blend films based on fish protein isolate and fish skin gelatin

Published:2014-08 Issue: Volume:39 Page:58-67
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Arfat Yasir Ali,Benjakul Soottawat,Prodpran Thummanoon,Osako Kazufumi

Funder

Prince of Songkla University

TRF Senior Research Scholar programme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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

2. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time;Ahmad;Food Hydrocolloids,2011

3. Annual book of ASTM standards;American Society for Testing and Materials,1989

4. Official methods of analysis;AOAC,2000

5. Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system;Bates;Journal of Food Science,1998

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