Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine-Reference-Cited by-同舟云学术

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Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine

Published:2016-01-13 Issue:3 Volume:51 Page:574-580
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yu Wei¹,Wang Xuemeng¹,Ma Liang¹,Li Hongjun¹,He Zhifei¹,Zhang Yuhao¹

Affiliation:

1. College of Food Science; Southwest University; Chongqing 400716 China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Foundation for University Talents by the Educational Commission of Chongqing, China

Fundamental Research Funds for Central Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Characteristics of gelatine from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time;Ahmad;Food Hydrocolloids,2011

2. Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides;Akagunduz;LWT-Food Science and Technology,2014

3. Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatine: microbiological, rheological and structural properties;Alfaro;Food Science and Technology International,2014

4. Rheological properties of gelatine from silver carp skin compared to commercially available gelatines from different sources;Boran;Journal of Food Science,2010

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2. Utilization of egg yolk as an alternative fatliquoring agent for fur tanning of rabbit skin;THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST);2023

3. Collagen extracted from rabbit: Meat and by-products: Isolation and physicochemical assessment;Food Research International;2022-12

4. Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties;International Journal of Food Science & Technology;2022-06-18

5. A green extraction method for gelatin and its molecular mechanism;Food Hydrocolloids;2022-03

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