相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin
Phanat Kittiphattanabawon et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish
Samart Sai-Ut et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus)
Jayappa M. Koli et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix)
Junjie Zhang et al.
FOOD HYDROCOLLOIDS (2012)
Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin
R. Jeya Shakila et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Recovery and physicochemical properties of smooth hound (mustelus mustelus) skin gelatin
Ali Bougatef et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Gelatins from three cultured freshwater fish skins obtained by liming process
B. Jamilah et al.
FOOD HYDROCOLLOIDS (2011)
Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time
Mehraj Ahmad et al.
FOOD HYDROCOLLOIDS (2011)
Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process
Rafik Balti et al.
FOOD HYDROCOLLOIDS (2011)
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
M. C. Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2011)
PREPARATION AND CHARACTERIZATION OF GELATIN EXTRACTED FROM THE SKINS OF ROHU (LABEO ROHITA) AND COMMON CARP (CYPRINUS CARPIO)
George Ninan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus)
Kemel Jellouli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS-PAGE
Nor Fazliyana Mohtar et al.
FOOD CHEMISTRY (2010)
Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions
Phanat Kittiphattanabawon et al.
FOOD HYDROCOLLOIDS (2010)
Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)
Akkasit Jongjareonrak et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish:: Influence of gelatin on the gel-forming ability of fish mince
P. K. Binsi et al.
FOOD HYDROCOLLOIDS (2009)
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
A. A. Karim et al.
FOOD HYDROCOLLOIDS (2009)
Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study
J. Gomez-Estaca et al.
JOURNAL OF FOOD ENGINEERING (2009)
Optimization of Gelatin Extraction from Silver Carp Skin
G. Boran et al.
JOURNAL OF FOOD SCIENCE (2009)
2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin
Hongshun Yang et al.
JOURNAL OF FOOD SCIENCE (2007)
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
J Surh et al.
FOOD HYDROCOLLOIDS (2006)
Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin
JH Muyonga et al.
FOOD HYDROCOLLOIDS (2004)
Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage
SM Cho et al.
FOOD HYDROCOLLOIDS (2004)
The effect of macromolecules on foam stability in sodium dodecyl sulfate/cetylpyridinium bromide mixtures
J Liu et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2003)
Structural and physical properties of gelatin extracted from different marine species: a comparative study
MC Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2002)
分享论文
