Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions.

Fawale, Olumide Samson; Abuibaid, Ahlam; Hamed, Fathalla; Kittiphattanabawon, Phanat; Maqsood, Sajid

Fawale, Olumide Samson; Abuibaid, Ahlam; Hamed, Fathalla; Kittiphattanabawon, Phanat; Maqsood, Sajid.

Afiliação

Fawale OS; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Abuibaid A; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Hamed F; Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Kittiphattanabawon P; Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Phatthalung 93210, Thailand.
Maqsood S; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.

Foods ; 10(7)2021 Jul 06.

Article em En | MEDLINE | ID: mdl-34359433

Palavras-chave

FTIR; XRD; camel skin gelatin; characterization; gel strength

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Emirados Árabes Unidos País de publicação: Suíça

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