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Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

Year: 2011

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1750-3841.2011.02266.x

Authors: Jayappa M. Koli, Subrata Basu, Binay B. Nayak, Nagalakshmi Kannuchamy, Venkateshwarlu Gudipati

Institution: Central Institute of Fisheries Education

Language: English

Topic: Collagen: Extraction and Characterization

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2007992106

FWCI: 1.179

Cites: 28

Cited by: 41

Related to: 10