Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis-Reference-Cited by-同舟云学术

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Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis

Published:2018-04 Issue: Volume:77 Page:931-936
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Junde,Li Long,Yi Ruizao,Gao Ran,He Jianlin

Funder

Smoking Research Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Enzymatic hydrolysis of food protein;Alder-Nissen,1986

2. Isolation and characterisation of collagen from the ribbon jellyfish (Chrysaora sp.);Barzideh;International Journal of Food Science and Technology,2014

3. Separation and characterization of alpha-chain subunits from tilapia (Tilapia Zillii) skin gelatin using ultrafiltration;Chen;Food Chemistry,2015

4. Acid-soluble and pepsin-soluble collagens from grass carp (Ctenopharyngodon idella) skin: A comparative study on physicochemical properties;Chen;International Journal of Food Science and Technology,2015

5. Extraction and characterization of acid -soluble collagen from scales and skin of tilapia (Oreochromis niloticus);Chen;LWT-Food Science and Technology,2016

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