Effect of extraction methods with different matrix for gelatin recovery and properties: a review
Gelatin is one of the most versatile and unique hydrocolloid ingredient widely used in food industries, serving multiple functions in food system such as emulsifier, foaming agent, encapsulating agent, colloid stabilizer and film-forming ability among others. These advantages led to the continuous e...
Main Authors: | Ee, S. C., Bakar, Jamilah |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
|
Online Access: | http://psasir.upm.edu.my/id/eprint/60334/1/46-15.pdf |
Similar Items
-
Properties of chicken head gelatins as affected by extraction method
by: Ee, S. C., et al.
Published: (2019) -
Effect of habitat on the functional properties and application of fish gelatin
by: Ahmad Ritzzney, Muhammad Ilham, et al.
Published: (2014) -
Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends
by: Muhammad Yazid Samatra, et al.
Published: (2022) -
Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch
by: Mengzi Nie, et al.
Published: (2022-10-01) -
Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale
by: Abu Bakar, Muhammad Khairulnizam, et al.
Published: (2014)