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Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures |
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| Authors: | Yang Liu Lining Xia Hui Jia Qi Li Wengang Jin Xiuping Dong Jinfeng Pan |
| Affiliation: | 1. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China;2. Bio‐resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi Sci‐Tech University, Hanzhong, P.R. China |
| Abstract: | |
| Keywords: | fish skin gelatin Oncorhynchus keta imino acid foam and emulsion gel strength X‐ray |