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Shaik MI, Kadir ANA, Sarbon NM. Physicochemical and thermal properties of pepsin- and acid-soluble collagen isolated from the body wall of sea cucumbers (Stichopus hermanni). J Food Sci 2024; 89:320-329. [PMID: 38051010 DOI: 10.1111/1750-3841.16858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/25/2023] [Accepted: 11/13/2023] [Indexed: 12/07/2023]
Abstract
The main objective of this work was to characterize the acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the body wall of the sea cucumber scientifically called, Stichopus hermanni. For the extraction of ASC and PSC, the pre-treated sea cucumber body walls were subjected to 0.5 M acetic acid and 5 g L-1 pepsin, respectively. The yield of ASC (7.30% ± 0.30%) was found to be lower than the PSC (23.66% ± 0.15%), despite both ASC and PSC having similar chemical compositions except for the quantity of protein. The collagens produced from ASC and PSC show maximum peaks on ultraviolet-visible spectroscopic profiles at wavelengths of 230 and 235 nm, respectively, with no significant difference in the maximum temperature (Tmax ) of the extracted ASC and PSC. The ASC's coloration was whiter than that of the PSC. As a result, the collagen obtained from the body wall of the sea cucumber showed promise for usage as a substitute for collagen derived from marine sources. PRACTICAL APPLICATION: The two most popular methods of collagen extraction were acid hydrolysis and enzymatic hydrolysis. To determine whether the extracted collagen is a suitable substitute for animal collagen in different industries, it is required to characterize its physicochemical qualities. This study discovered a new application for marine collagen in the food industry: The sea cucumber has collagen with a greater yield in pepsin extraction with good physicochemical qualities.
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Affiliation(s)
- Mannur Ismail Shaik
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - Asmaa Nuha Abdul Kadir
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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Shaik MI, Md Nor IN, Sarbon NM. Effect of Extraction Time on the Extractability and Physicochemical Properties of Pepsin—Soluble Collagen (PCS) from the Skin of Silver Catfish (Pangasius sp.). Gels 2023; 9:gels9040300. [PMID: 37102912 PMCID: PMC10137522 DOI: 10.3390/gels9040300] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/07/2023] Open
Abstract
The current study aimed to determine the effects of extraction time on the extractability and physicochemical properties of collagen from the skin of silver catfish (Pangasius sp.). Pepsin soluble collagen (PSC) was extracted for 24 and 48 h and analysed in terms of chemical composition, solubility, functional group, microstructure, and rheological properties. The yields of PSC at 24 h and 48 h extraction time were 23.64% and 26.43%, respectively. The chemical composition exhibited significant differences, with PSC extracted at 24 h showing better moisture, protein, fat, and ash content. Both collagen extractions indicated the highest solubility at pH 5. In addition, both collagen extractions exhibited Amide A, I, II, and III as fingerprint regions for collagen structure. The morphology of the extracted collagen appeared porous with a fibril structure. The dynamic viscoelastic measurements of complex viscosity (η*) and loss tangent (tan δ) decreased as temperature increased, and the viscosity increased exponentially as the frequency increased, whereas the loss tangent decreased. In conclusion, PSC extracted at 24 h showed similar extractability to that extracted at 48 h but with a better chemical composition and shorter extraction time. Therefore, 24 h is the best extraction time for PSC from silver catfish skin.
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Affiliation(s)
- Mannur Ismail Shaik
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Intan Nordiana Md Nor
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
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Tawalbeh D, Al-U’datt MH, Wan Ahmad WAN, Ahmad F, Sarbon NM. Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates. Molecules 2023; 28:2423. [PMID: 36985395 PMCID: PMC10056053 DOI: 10.3390/molecules28062423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
Abstract
Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today; however, they have several undesirable side effects. Thus, researchers have focused on finding ACE inhibitors, antioxidant, and anti-inflammatory peptides from natural sources, such as legumes. Recently, in vitro and in vivo research has shown the bioactive peptides generated from legume protein hydrolysates, such as antioxidant, anti-hypertensive, anticancer, anti-proliferative, anti-inflammatory, etc., in the context of different disease mitigation. Therefore, this review aims to describe the recent advances in in vitro and in vivo studies of antioxidant, anti-hypertensive and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicated that antioxidant legumes peptides are characterized by short-chain sequence amino acids and possess anti-hypertensive properties by reducing systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR).
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Affiliation(s)
- Deia Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia
| | - Muhammad H. Al-U’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | | | - Fisal Ahmad
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia
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Shaik MI, Azhari MF, Sarbon NM. Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review. Foods 2022; 11:foods11233797. [PMID: 36496605 PMCID: PMC9739830 DOI: 10.3390/foods11233797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
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Hamzah SH, Mhd Sarbon N. Elucidating the physicochemical properties and sensory acceptability of pineapple (
Ananas comosus
) drinks as influenced by dried sour plum concentration. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Siti Hajar Hamzah
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu 21030 Kuala Nerus Terengganu Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu 21030 Kuala Nerus Terengganu Malaysia
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Shaik MI, Chong JY, Sarbon NM. Effect of ultrasound-assisted extraction on the extractability and physicochemical properties of acid and pepsin soluble collagen derived from Sharpnose stingray (Dasyatis zugei) skin. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.102218] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Ahmad AA, Sarbon NM. A comparative study: Physical, mechanical and antibacterial properties of bio-composite gelatin films as influenced by chitosan and zinc oxide nanoparticles incorporation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101250] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Said NS, Mhd Sarbon N. A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15771] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Nurul Saadah Said
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
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Sukeri N, Sampath Kumar NS, Shaik MI, Sarbon NM. Extractability and physicochemical properties of cobia (
Rachycentron canadum
) skin collagen as influenced by lactic acid concentration. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Norzulaiha Sukeri
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
| | - Nune Satya Sampath Kumar
- Department of Biotechnology Vignan's Foundation for Science, Technology and Research Guntur India
| | - Mannur Ismail Shaik
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
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Shaik MI, Sarbon NM. A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate. Food Reviews International 2020. [DOI: 10.1080/87559129.2020.1812634] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mannur Ismail Shaik
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
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Suderman N, Sarbon NM. Optimization of chicken skin gelatin film production with different glycerol concentrations by response surface methodology (RSM) approach. J Food Sci Technol 2020; 57:463-472. [PMID: 32116356 PMCID: PMC7016067 DOI: 10.1007/s13197-019-04074-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2019] [Accepted: 08/29/2019] [Indexed: 10/26/2022]
Abstract
This study investigated the optimization of chicken skin gelatin film production using different concentrations of glycerol as plasticizer, specifically for use as biodegradable food packaging. Response surface methodology (RSM) was used to optimize the production of gelatin films by following a central composite design (CCD) for two quantitative modulators-(A) gelatin at 1.0, 2.5 and 4.0 g; and (B) glycerol at 0, 0.75, 1.50 g-with outcome metrics to predict tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP). Potentially optimized conditions were experimentally validated to confirm the model's suggestions of 4.0 g for gelatin and 1.5 g for glycerol. Experimental results yielded a TS of 3.81 N/mm, which was higher than the RSM predicted value of 3.09 N/mm (p < 0.05). Both EAB and WVP experimental results were slightly lower than predicted values (3.04 vs. 3.14%) (p < 0.05); and (1.27 × 10-9 vs. 1.31 × 10-9 kPa) (p < 0.05), respectively. Overall, experimental results agreed with the model's predicted values. Hence, this study demonstrates that optimized conditions for the production of chicken skin gelatin films are affected by glycerol concentration and gelatin quantity. Results also suggest that chicken skin gelatin-glycerol film blends have excellent potential for the production of biodegradable food packaging with improved properties.
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Affiliation(s)
- Norafidah Suderman
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
| | - Norizah Mhd Sarbon
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
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12
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Alias SA, Mhd Sarbon N. Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch. NPJ Sci Food 2019; 3:26. [PMID: 31815185 PMCID: PMC6892799 DOI: 10.1038/s41538-019-0059-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/15/2019] [Indexed: 11/09/2022] Open
Abstract
The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (G″ > G'). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased (p < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (T m), but a reduction in water solubility (p < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.
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Affiliation(s)
- Syazwani Aqilah Alias
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
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Halim N, Mhd Sarbon N. Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme. Food Res 2019. [DOI: 10.26656/fr.2017.4(1).205] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Fish protein hydrolysates have good nutritional properties and thus can be obtained by
treatment of fish meat with enzymes under controlled conditions. It is used for texturing,
gelling, foaming, emulsification, protein supplements, flavor enhancers, and beverage
stabilizers. The aims of this study were to prepare eel protein hydrolysate (EPH) prepared
using Alcalase® enzyme and characterize its physicochemical properties. The structural,
solubility, emulsifying and foaming properties, water holding and oil binding capacity of
EPH were examined. Structural results obtained found that the presence of hydrophilic
and hydrophobic amino acids together with the presence of aromatic groups. There were
no significant differences (p>0.05) between EPH at different pH levels in solubility.
However, in terms of emulsifying and foaming properties, EPH showed significant
differences (p<0.05) at different pH levels, while water holding capacity showed
significant differences (p<0.05) at different EPH concentrations. There were no significant
differences (p>0.05) in the oil binding capacities of EPH at different concentrations. The
functional properties possessed by EPH showed that it has potential as an emulsifier and
stabilizer in food products, playing an important role in the food industry.
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Sarbon NM, Badii F, Howell NK. Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.048] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Samsudin NA, Halim NRA, Sarbon NM. PH levels effect on functional properties of different molecular weight eel ( Monopterus sp.) protein hydrolysate. J Food Sci Technol 2018; 55:4608-4614. [PMID: 30333657 DOI: 10.1007/s13197-018-3399-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2017] [Accepted: 08/14/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10 kDa, 5 kDa and 3 kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5 kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10 kDa and 3 kDa EPH fractions. The 10 kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.
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Affiliation(s)
- N A Samsudin
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
| | - N R A Halim
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
| | - N M Sarbon
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Malaysia
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16
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Halim NRA, Azlan A, Yusof HM, Sarbon NM. Antioxidant and anticancer activities of enzymatic eel (monopterus sp) protein hydrolysate as influenced by different molecular weight. Biocatalysis and Agricultural Biotechnology 2018. [DOI: 10.1016/j.bcab.2018.06.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Wan Omar WH, Sarbon NM. Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate. J Food Sci Technol 2016; 53:3928-3938. [PMID: 28035148 DOI: 10.1007/s13197-016-2379-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2016] [Accepted: 10/17/2016] [Indexed: 10/20/2022]
Abstract
The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.
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Affiliation(s)
- Wan Hasyera Wan Omar
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia
| | - N M Sarbon
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia
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18
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Sarbon NM, Badii F, Howell NK. The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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