Influence of collagen and some proteins on gel properties of jellyfish gelatin

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduc...

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Detalles Bibliográficos
Autores principales: Lueyot, Artima, Rungsardthong, Vilai, Vatanyoopaisarn, Savitri, Hutangura, Pokkwan, Wonganu, Benjamaporn, Wongsa-Ngasri, Pisit, Charoenlappanit, Sawanya, Roytrakul, Sittiruk, Thumthanaruk, Benjawan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8216106/
https://www.ncbi.nlm.nih.gov/pubmed/34143821
http://dx.doi.org/10.1371/journal.pone.0253254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8216106/
https://www.ncbi.nlm.nih.gov/pubmed/34143821
http://dx.doi.org/10.1371/journal.pone.0253254

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