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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

Binsi, PK, Shamasundar, BA, Dileep, AO, Badii, F and Howell, NK (2009) 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 FOOD HYDROCOLLOIDS, 23 (1). pp. 132-145.

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Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine > Department of Biochemical Sciences
Authors :
AuthorsEmailORCID
Binsi, PKUNSPECIFIEDUNSPECIFIED
Shamasundar, BAUNSPECIFIEDUNSPECIFIED
Dileep, AOUNSPECIFIEDUNSPECIFIED
Badii, FUNSPECIFIEDUNSPECIFIED
Howell, NKUNSPECIFIEDUNSPECIFIED
Date : 1 January 2009
Identification Number : 10.1016/j.foodhyd.2007.12.004
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, gelatin, fish skin, rheology, functional properties, SOY PROTEIN ISOLATE, COD GADUS-MORHUA, PHYSICAL-PROPERTIES, QUALITY CHARACTERISTICS, EXTRACTED GELATIN, EGG-ALBUMIN, COLLAGEN, TRANSGLUTAMINASE, OPTIMIZATION, FAT
Related URLs :
Additional Information : © 2007 Elsevier Ltd. 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, 23(1), January 2009, DOI 10.1016/j.foodhyd.2007.12.004.
Depositing User : Symplectic Elements
Date Deposited : 21 Nov 2014 10:16
Last Modified : 12 Feb 2015 02:35
URI: http://epubs.surrey.ac.uk/id/eprint/806548

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