Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation-Reference-Cited by-同舟云学术

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Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation

Published:2024-05 Issue: Volume:150 Page:109698
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hajlaoui Kamel,Abdelhedi Ola,Salem Ali,Debeaufort Frederic,Zouari Nacim,Zhang Yi,Jridi Mourad

Funder

Enseignement Supérieur et de la Recherche Scientifique

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities;Abdelhedi;Food Research International,2016

2. Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent;Abdelhedi;Food Hydrocolloids,2019

3. Food applications of bioactive marine gelatin films;Abdelhedi;Current Opinion in Food Science,2022

4. Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin;Abedinia;International Journal of Biological Macromolecules,2018

5. Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin;Abuibaid;Food Structure,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive review on collagen extraction from food by-products and waste as a value-added material;International Journal of Biological Macromolecules;2024-10

2. Extraction and characterization of new biocompatible gelatin from camel slaughter by-products: biochemical, sensory, interfacial, and textural properties;Euro-Mediterranean Journal for Environmental Integration;2024-09-13

3. Development and structural characterisation of gelatin‐based sustainable food packaging from turkey (Meleagris gallopavo) skin by‐product;International Journal of Food Science & Technology;2024-07-17

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