Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
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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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Sarbon, Badii and Howell Chicken skin gelatin.Food Hydrocolloids 30 (2013) .pdf - ["content_typename_UNSPECIFIED" not defined] Available under License : See the attached licence file. Download (677kB) | Preview |
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Official URL: http://dx.doi.org/10.1016/j.foodhyd.2012.05.009
| Item Type: | Article | ||||||||||||
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| Divisions : | Faculty of Health and Medical Sciences > School of Biosciences and Medicine > Department of Nutritional Sciences | ||||||||||||
| Authors : |
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| Date : | 1 January 2013 | ||||||||||||
| DOI : | 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 | ||||||||||||
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| 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 : | 31 Oct 2017 17:07 | ||||||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/806546 |
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