Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems.
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Summary
Although nature has designed proteins to perform specific roles in situ, they can display multifunctional properties by appropriate manipulations and processing treatments in different food systems.
- Type
- review
- Published
- 1982-01-01
- Cited by
- 210
- References
- 669
- OpenAlex
- https://openalex.org/W37401090
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:5606741
Keywords
Chemistry, Food science
References
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- Polymers of tripeptides as collagen models. VII. Synthesis and solution properties of four collagen-like polyhexapeptides.
- Partial purification and characterization of collagen galactosyltransferase from chick embryos.
- The introduction of intramolecular cocalent cross-linkages into ichthyocol tropocollagen with monofunctional aldehydes.
- Hydration of proteins and polypeptides.
- THE HEAT COAGULATION OF HUMAN SERUM ALBUMIN
- The chemistry of the collagen cross-links. The characterization of fraction C, a possible artifact produced during the reduction of collagen fibres with borohydride.
- Lysinoalanine formation in protein food ingredients.
Cited by
- Virus immobilization on biomaterial scaffolds through biotin–avidin interaction for improving bone regeneration
- Recombinant gelatin and collagen from methylotrophic yeasts
- Effect of pH and Ionic Strength on Functional Properties of Fish Gelatin in Comparison to Mammalian Gelatin
- Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss).
- De nouveaux biomatériaux polymères complexes pour la modélisation de la cinétique de libération de médicaments
- Controlled delivery systems for tissue repair and regeneration
- Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.).
- Physicochemical and Functional Properties of Collagen Powder from Skate (Raja Kenojei) Skins
- Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.
- Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
- Thermal characteristics of gelatin extracted from shaari fish skin
- MECHANICAL PROPERTIES OF COLLAGEN FIBER AND POWDER GELS
- Process integration for recovery of recombinant collagen type I α1 from corn seed
- Isolation and characterization of collagen from the body wall of sea cucumber Stichopus monotuberculatus.
- Effect of Fat Extraction Treatment on The Physicochemical Properties of Duck Feet Collagen and Its Application in Surimi
- Drug delivery from gelatin-based systems
- Physicochemical and Biochemical Properties of Pepsin‐Solubilized Collagen Isolated from the Integument of Sea Cucumber (Stichopus vastus)
- Available (ileal digestible reactive) lysine in selected pet foods.
- Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings.
- Structural and physical properties of gelatin extracted from different marine species: A comparative study
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