The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin
In this paper, gelatin was extracted from the scales of <i>Coregonus peled</i>, <i>Carp</i> and <i>Bighead carp</i> by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/24/3960 |