Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences
Authors
Keywords
Bovine bone gelatin, Cold-water fish skin gelatin, Emulsion, Fish oil, Structure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 125, Issue -, Pages 109207
Publisher
Elsevier BV
Online
2020-02-26
DOI
10.1016/j.lwt.2020.109207

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.