Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application
Omaima Aidat, Louiza Belkacemi, Mahmoud Belalia, M.K. Zainol, Hamam Barhoum
Topics & Concepts
GelatinCarrageenanFood scienceAcetic acidChemistryRheologyHigh-performance liquid chromatographyChromatographyMaterials scienceOrganic chemistryComposite materialCollagen: Extraction and CharacterizationMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides