Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences
Ting Zhang, Rui Sun, Mengzhen Ding, Li Li, Ningping Tao, Xichang Wang, Jian Zhong
Topics & Concepts
GelatinEmulsionCreamingChemistryFood scienceChemical engineeringChromatographyBiochemistryEngineeringProteins in Food SystemsCollagen: Extraction and CharacterizationMeat and Animal Product Quality