Physical Properties of Shark Gelatin Compared with Pig Gelatin-Reference-Cited by-同舟云学术

Physical Properties of Shark Gelatin Compared with Pig Gelatin

Published:2000-05-25 Issue:6 Volume:48 Page:2023-2027
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yoshimura Keiji¹,Terashima Mariko¹,Hozan Daiki¹,Ebato Takahito¹,Nomura Yoshihiro¹,Ishii Yasuhiro¹,Shirai Kunio¹

Affiliation:

1. Tokyo Metropolitan Leather Technology Center, Tokyo 131-0042, Japan, and Scleroprotein and Leather Research Institute, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990887m

Reference16 articles.

1. Architecture of gelatin gels

2. Gelatin from cod skins as affected by chemical treatments

3. Lower vertebrate collagen. Evidence for type I-like collagen in the skin of lamprey and shark

4. Investigation of viscosity and gelation properties of different mammalian and fish gelatins

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