Physicochemical and Sensory Characteristics of Fish Gelatin
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- 1 March 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (2) , 194-199
- https://doi.org/10.1111/j.1365-2621.2000.tb15978.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Investigation into the ageing process in gels of gelatin/water systems by the measurement of their dynamic moduliColloid and Polymer Science, 1981
- The thermal denaturation of collagen fibres swollen in aqueous solutions of urea, hexamethylenetetramine, p-benzoquinone and tetra-alkylammonium saltsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1974
- The mechanism of sugar-dependent stabilisation of gelatin gelsBiochimica et Biophysica Acta (BBA) - Biomembranes, 1974
- Mechanical Properties of Substances of High Molecular Weight. IV. Rigidities of Gelatin Gels; Dependence on Concentration, Temperature and Molecular Weight1Journal of the American Chemical Society, 1948