Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates
Authors
Keywords
Pig skin, Collagen hydrolysate, Degree of hydrolysis, Microfluidisation, Functionality, Structural properties
Journal
FOOD CHEMISTRY
Volume 227, Issue -, Pages 211-218
Publisher
Elsevier BV
Online
2017-01-12
DOI
10.1016/j.foodchem.2017.01.049

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

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.