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Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles
Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254032/ https://www.ncbi.nlm.nih.gov/pubmed/32489300 http://dx.doi.org/10.1016/j.sjbs.2020.03.022 |