Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight

Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight

This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SG...

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Bibliographic Details
Main Authors: Javier Enrione, Cielo Char, Marzena Pepczynska, Cristina Padilla, Adrian González-Muñoz, Yusser Olguín, Claudia Quinzio, Laura Iturriaga, Paulo Díaz-Calderón
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Polymers
Subjects:
salmon gelatin
molecular weight
helical structure
viscoelasticity
Online Access:https://www.mdpi.com/2073-4360/12/7/1587

Internet

https://www.mdpi.com/2073-4360/12/7/1587

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