Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

Publication date: Available online 25 February 2020Source: LWTAuthor(s): Ting Zhang, Rui Sun, Mengzhen Ding, Li Li, Ningping Tao, Xichang Wang, Jian Zhong

Source: LWT Food Science and Technology - February 27, 2020 Category: Food Science Source Type: research