Kinetic evaluation of gelatin extraction from chicken skin and the effect of some extraction parameters-Reference-Cited by-同舟云学术

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Kinetic evaluation of gelatin extraction from chicken skin and the effect of some extraction parameters

Published:2022-02-14 Issue:4 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Cansu Ümran¹^ORCID,Boran Gökhan²^ORCID

Affiliation:

1. Technical Sciences Vocational School Harran University Şanlıurfa Turkey

2. Department of Food Engineering Van Yüzüncü Yıl University Van Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13995

Reference45 articles.

1. Microwave-assisted extraction of phenolics from Hibiscus sabdariffa calyces: Kinetic modelling and process intensification

2. Extraction of muscle proteins and gelatine from cod head

3. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems

4. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Cited by 2 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. DRYING OF GELATIN SOLUTIONS AT DIFFERENT TEMPERATURES; EVALUATION OF KINETIC, THERMODYNAMIC AND FUNCTIONAL PROPERTIES;Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi;2023-09-03

2. Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin;Innovative Food Science & Emerging Technologies;2023-01

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