Comparison of thermal properties of fish collagen and bovine collagen in the temperature range 298

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Comparison of thermal properties of fish collagen and bovine collagen in the temperature range 298–670 K

Published:2017-11 Issue: Volume:80 Page:468-471
ISSN:0928-4931
Container-title:Materials Science and Engineering: C
language:en
Short-container-title:Materials Science and Engineering: C

Author:

Gauza-Włodarczyk Marlena,Kubisz Leszek,Mielcarek Sławomir,Włodarczyk Dariusz

Publisher

Elsevier BV

Subject

Biomaterials,Bioengineering,Mechanics of Materials

Reference47 articles.

1. Biochemistry;Berg,2005

2. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

3. Interaction of water with native collagen

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