Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin-Reference-Cited by-同舟云学术

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Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

Published:2015-03 Issue: Volume:45 Page:72-82
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sow Li Cheng,Yang Hongshun^ORCID

Funder

Singapore Ministry of Education Academic Research Fund

National University of Singapore

NSFC

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Normal vibrations of crystalline polyglycine I;Abe;Biopolymers,1972

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. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin;Arnesen;Bioresource Technology,2007

4. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

5. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Food Chemistry,2009

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