Collagen and gelatin: Structure, properties, and applications in food industry-Reference-Cited by-同舟云学术

Collagen and gelatin: Structure, properties, and applications in food industry

Published:2024-01 Issue: Volume:254 Page:128037
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ahmad Muhammad Ijaz,Li Yonghui,Pan Jinfeng,Liu Fei,Dai Hongjie,Fu Yu,Huang Tao,Farooq Shahzad,Zhang Hui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference138 articles.

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3. Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius);Li;Food Hydrocoll.,2013

4. Collagen glycosylation;Hennet;Curr. Opin. Struct. Biol.,2019

5. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review;Cao;Crit. Rev. Food Sci. Nutr.,2021

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