Effect of extraction methods with different matrix for gelatin recovery and properties: a review

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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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Bibliographic Details
Main Authors:	Ee, S. C., Bakar, Jamilah
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60334/ http://psasir.upm.edu.my/id/eprint/60334/1/46-15.pdf

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