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Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Badii, F and Howell, NK (2006) Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins FOOD HYDROCOLLOIDS, 20 (5). pp. 630-640.

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Item Type: Article
Authors :
NameEmailORCID
Badii, Ffarah.badii@surrey.ac.ukUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 July 2006
Identification Number : 10.1016/j.foodhyd.2005.06.006
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, fish gelatin, Raman spectroscopy, rheology, FT-RAMAN SPECTROSCOPY, COD GADUS-MORHUA, WHEY PROTEINS, AMINO-ACIDS, COLLAGEN, GELS, ELUCIDATION, STABILITY, SKIN, TROPOCOLLAGEN
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 08:56
Last Modified : 17 May 2017 14:38
URI: http://epubs.surrey.ac.uk/id/eprint/821517

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