Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry-Reference-Cited by-同舟云学术

Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry

Published:2023-01 Issue: Volume:134 Page:107978
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Xiaoyan,Gu Shuqing,Guo Dehua,Huang Xinxin,Chen Niannian,Niu Bing,Deng Xiaojun

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

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3. Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes;Baydin;Food Hydrocolloids,2022

4. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source;Cebi;Food Chemistry,2019

5. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins;Cebi;Food Chemistry,2016

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