| Literature DB >> 11592686 |
V B Djagny1, Z Wang, S Xu.
Abstract
Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin--an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.Mesh：
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Year: 2001 PMID： 11592686 DOI： 10.1080/20014091091904
Source DB: PubMed Journal: Crit Rev Food Sci Nutr ISSN： 1040-8398 Impact factor: 11.176