Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times
Lester C. Geonzon, Hazuku Takagi, Y Hayano, Kurt I. Draget, Catherine Taylor Nordgård, Shingo Matsukawa
Topics & Concepts
GelatinRheologyDifferential scanning calorimetryChemical engineeringChemistryEndothermic processParticle (ecology)Melting pointMaterials scienceThermodynamicsComposite materialOrganic chemistryEngineeringAdsorptionGeologyOceanographyPhysicsProteins in Food SystemsCollagen: Extraction and CharacterizationPolysaccharides Composition and Applications