Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight

This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SG...

Descripción completa

Detalles Bibliográficos
Autores principales: Enrione, Javier, Char, Cielo, Pepczynska, Marzena, Padilla, Cristina, González-Muñoz, Adrian, Olguín, Yusser, Quinzio, Claudia, Iturriaga, Laura, Díaz-Calderón, Paulo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7407307/
https://www.ncbi.nlm.nih.gov/pubmed/32709001
http://dx.doi.org/10.3390/polym12071587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7407307/
https://www.ncbi.nlm.nih.gov/pubmed/32709001
http://dx.doi.org/10.3390/polym12071587

Ejemplares similares