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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

Tingwei Liua College of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Hongjie Daia College of Food Science, Southwest University, Chongqing, China;b Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing, ChinaView further author information
,
Liang Maa College of Food Science, Southwest University, Chongqing, China;c Biological Science Research Center of Southwest University, Chongqing, ChinaView further author information
,
Yong Yua College of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Mi Tanga College of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Yuan Lia College of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Weijie Hua College of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Xin Fenga College of Food Science, Southwest University, Chongqing, ChinaView further author information
&
Yuhao Zhanga College of Food Science, Southwest University, Chongqing, China;b Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing, China;c Biological Science Research Center of Southwest University, Chongqing, ChinaCorrespondence[email protected]
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Pages 1594-1607 | Received 03 Apr 2019, Accepted 31 Aug 2019, Published online: 19 Sep 2019

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Mingjun Shu, Liuping Fan, Jiaxiang Zhang & Jinwei Li. (2023) Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan & Yuhao Zhang. (2021) Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Innovative Food Science & Emerging Technologies 74, pages 102835.
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Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan & Yuhao Zhang. (2021) Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. LWT 149, pages 111894.
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Xin Feng, Hongjie Dai, Juncheng Zhu, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan & Yuhao Zhang. (2021) Improved solubility and interface properties of pigskin gelatin by microwave irradiation. International Journal of Biological Macromolecules 171, pages 1-9.
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Ting Zhang, Jiamin Xu, Yangyi Zhang, Xichang Wang, José M. Lorenzo & Jian Zhong. (2020) Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends in Food Science & Technology 106, pages 113-131.
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