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Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Sarbon, NM, Badii, F and Howell, NK (2013) Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin FOOD HYDROCOLLOIDS, 30 (1). pp. 143-151.

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Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine > Department of Nutritional Sciences
Authors :
AuthorsEmailORCID
Sarbon, NMUNSPECIFIEDUNSPECIFIED
Badii, FUNSPECIFIEDUNSPECIFIED
Howell, NKUNSPECIFIEDUNSPECIFIED
Date : 1 January 2013
Identification Number : 10.1016/j.foodhyd.2012.05.009
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, Chicken skin gelatin, Gel strength, Viscoelasticity, Differential scanning calorimetry, Raman spectroscopy, FT-RAMAN SPECTROSCOPY, FISH GELATIN, PHYSICAL-PROPERTIES, EGG-ALBUMIN, PROTEINS, ELUCIDATION, COLLAGENS, TILAPIA, GELS
Related URLs :
Additional Information : NOTICE: this is the author’s version of a work that was accepted for publication in FOOD HYDROCOLLOIDS. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in FOOD HYDROCOLLOIDS, 30(1), January 2013, DOI 10.1016/j.foodhyd.2012.05.009.
Depositing User : Symplectic Elements
Date Deposited : 11 Nov 2014 14:44
Last Modified : 17 Jan 2015 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/806546

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