Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins-Reference-Cited by-同舟云学术

Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins

Published:2016-03-25 Issue:5 Volume:51 Page:1228-1235
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Yuhao¹,Ma Liang¹,Cai Luyun²,Zhou Mengrou¹,Li Jianrong¹²

Affiliation:

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

2. College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; Jinzhou 121013 China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Foundation for University Talents by Educational Commission of Chongqing, China

Fundamental Research Funds for the Central Universities

Science and Technology Project of Liaoning Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13089/fullpdf

Reference26 articles.

1. Isolation and characterisation of collagen from the ribbon jellyfish (Chrysaora sp.);Barzideh;International Journal of Food Science & Technology,2014

2. Optimization of pretreatment by ultra-high pressure during production of gelatin from pig-skin;Chen;Transactions of the Chinese Society of Agricultural Engineering,2012

3. Effects of pressure on gelatinization of collagen and properties of extracted gelatins;Chen;Food Hydrocolloids,2014

4. High-pressure protein crystallography and NMR to explore protein conformations;Collins;Annual Review of Biophysics,2011

5. Mechanical properties of mammalian and fish gelatins as a function of the contents of alpha-chain, beta-chain, and low and high molecular weight fractions;Eysturskard;Food Biophysics,2010

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