Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes
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Title
Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes
Authors
Keywords
Gelatin, Acid hydrolysis, Storage stability, Molecular weight, Viscoelastic properties
Journal
FOOD HYDROCOLLOIDS
Volume 127, Issue -, Pages 107535
Publisher
Elsevier BV
Online
2022-01-21
DOI
10.1016/j.foodhyd.2022.107535
References
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- Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution
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