Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …

Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that
can be obtained by enzymatic action in acid or alkaline media at a specific incubation …

Food-producing animals have the highest concentration of collagen in their extracellular
matrix. Collagen and gelatin are widely used in food industry due to their specific structural …

This paper reviews the structure, function and applications of collagens in food industry.
Collagen is the most abundant protein in animal origin. It helps maintaining the structure of …

High-energy emulsification is traditionally used to produce food-grade emulsions. However,
energy input, design of the device and the type of surfactant should be carefully evaluated to …

The effect of high-pressure homogenization (20–100MPa) and the number of
homogenization cycles (1–7) on the stability of flaxseed oil-whey protein isolate emulsions …

Spray-dried flaxseed oil microcapsules were produced by designing O/W double-layer
emulsions using a whey protein concentrate (WPC) and sodium alginate (SA). The influence …

Collagen type I is a prominent protein in animal tissues. This structural protein can be
commercially derived from fish processing waste without any health risk. The current study …

Emulsion-based meat products play an important role in modern meat industry. Though
meat batters have been prepared traditionally since long back in the history, the scientific …

Mussel myofibrillar proteins (MMP) suspensions (10.6%±0.5%, w/v) were treated by high-
pressure homogenization (HPH) at 0 (control), 20, 40, 60, 80 or 100 MPa for 3 cycles …