Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

• Main Authors: Muhammad Yazid Samatra, Nor Qhairul Izzreen Mohd Noor, Umi Hartina Mohamad Razali, Jamilah Bakar, Sharifudin Md. Shaarani
• Format: Article
• Language: English; English
• Published: Wiley Periodicals LLC 2022
• Subjects: QD1-999 Chemistry; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/34245/1/Bovidae-based%20gelatin.pdf; https://eprints.ums.edu.my/id/eprint/34245/2/Bovidae-based%20gelatin1.pdf; https://eprints.ums.edu.my/id/eprint/34245/; https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12967; https://doi.org/10.1111/1541-4337.12967

Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources...