Effect of extraction methods with different matrix for gelatin recovery and properties: a review
Gelatin is one of the most versatile and unique hydrocolloid ingredient widely used in food industries, serving multiple functions in food system such as emulsifier, foaming agent, encapsulating agent, colloid stabilizer and film-forming ability among others. These advantages led to the continuous e...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60334/1/46-15.pdf http://psasir.upm.edu.my/id/eprint/60334/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
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