id	sid	tid	token	lemma	pos
ajfsoa-268	1	1	in	in	ADP
ajfsoa-268	1	2	ternationa	ternationa	NOUN
ajfsoa-268	1	3	l	l	NOUN
ajfsoa-268	1	4	scholars	scholar	NOUN
ajfsoa-268	1	5	journa	journa	VERB
ajfsoa-268	1	6	ls	ls	ADJ
ajfsoa-268	1	7	african	african	ADJ
ajfsoa-268	1	8	journal	journal	NOUN
ajfsoa-268	1	9	of	of	ADP
ajfsoa-268	1	10	food	food	NOUN
ajfsoa-268	1	11	science	science	NOUN
ajfsoa-268	1	12	research	research	NOUN
ajfsoa-268	1	13	issn	issn	PROPN
ajfsoa-268	1	14	2375	2375	NUM
ajfsoa-268	1	15	-	-	SYM
ajfsoa-268	1	16	0723	0723	NUM
ajfsoa-268	1	17	vol	vol	NOUN
ajfsoa-268	1	18	.	.	PROPN
ajfsoa-268	1	19	6	6	NUM
ajfsoa-268	1	20	(	(	PUNCT
ajfsoa-268	1	21	1	1	NUM
ajfsoa-268	1	22	)	)	PUNCT
ajfsoa-268	1	23	,	,	PUNCT
ajfsoa-268	1	24	pp	pp	ADJ
ajfsoa-268	1	25	.	.	PUNCT
ajfsoa-268	2	1	250	250	NUM
ajfsoa-268	2	2	-	-	SYM
ajfsoa-268	2	3	254	254	NUM
ajfsoa-268	2	4	,	,	PUNCT
ajfsoa-268	2	5	january	january	PROPN
ajfsoa-268	2	6	,	,	PUNCT
ajfsoa-268	2	7	2018	2018	NUM
ajfsoa-268	2	8	.	.	PUNCT
ajfsoa-268	3	1	available	available	ADJ
ajfsoa-268	3	2	online	online	ADV
ajfsoa-268	3	3	at	at	ADP
ajfsoa-268	3	4	www.internationalscholarsjournals.org	www.internationalscholarsjournals.org	PROPN
ajfsoa-268	3	5	©	©	PROPN
ajfsoa-268	3	6	international	international	ADJ
ajfsoa-268	3	7	scholars	scholar	NOUN
ajfsoa-268	3	8	journals	journal	NOUN
ajfsoa-268	3	9	author(s	author(s	PROPN
ajfsoa-268	3	10	)	)	PUNCT
ajfsoa-268	3	11	retain	retain	VERB
ajfsoa-268	3	12	the	the	DET
ajfsoa-268	3	13	copyright	copyright	NOUN
ajfsoa-268	3	14	of	of	ADP
ajfsoa-268	3	15	this	this	DET
ajfsoa-268	3	16	article	article	NOUN
ajfsoa-268	3	17	.	.	PUNCT
ajfsoa-268	4	1	full	full	ADJ
ajfsoa-268	4	2	length	length	NOUN
ajfsoa-268	4	3	research	research	NOUN
ajfsoa-268	4	4	paper	paper	NOUN
ajfsoa-268	4	5	a	a	DET
ajfsoa-268	4	6	study	study	NOUN
ajfsoa-268	4	7	of	of	ADP
ajfsoa-268	4	8	the	the	DET
ajfsoa-268	4	9	gelatin	gelatin	NOUN
ajfsoa-268	4	10	from	from	ADP
ajfsoa-268	4	11	the	the	DET
ajfsoa-268	4	12	skin	skin	NOUN
ajfsoa-268	4	13	of	of	ADP
ajfsoa-268	4	14	the	the	DET
ajfsoa-268	4	15	flying	fly	VERB
ajfsoa-268	4	16	gurnard	gurnard	NOUN
ajfsoa-268	4	17	and	and	CCONJ
ajfsoa-268	4	18	how	how	SCONJ
ajfsoa-268	4	19	it	it	PRON
ajfsoa-268	4	20	interacts	interact	VERB
ajfsoa-268	4	21	with	with	ADP
ajfsoa-268	4	22	cassava	cassava	NOUN
ajfsoa-268	4	23	starch	starch	PROPN
ajfsoa-268	4	24	l.	l.	PROPN
ajfsoa-268	4	25	d.	d.	PROPN
ajfsoa-268	4	26	abbey	abbey	PROPN
ajfsoa-268	5	1	1,2	1,2	NUM
ajfsoa-268	5	2	*	*	PUNCT
ajfsoa-268	5	3	,	,	PUNCT
ajfsoa-268	5	4	p	p	NOUN
ajfsoa-268	5	5	-	-	PUNCT
ajfsoa-268	5	6	n.	n.	NOUN
ajfsoa-268	5	7	t.	t.	PROPN
ajfsoa-268	5	8	johnson	johnson	PROPN
ajfsoa-268	5	9	1	1	PROPN
ajfsoa-268	5	10	and	and	CCONJ
ajfsoa-268	5	11	n.	n.	PROPN
ajfsoa-268	5	12	k.	k.	PROPN
ajfsoa-268	6	1	howell	howell	PROPN
ajfsoa-268	6	2	2	2	NUM
ajfsoa-268	6	3	1	1	NUM
ajfsoa-268	6	4	food	food	NOUN
ajfsoa-268	6	5	research	research	NOUN
ajfsoa-268	6	6	institute	institute	PROPN
ajfsoa-268	6	7	(	(	PUNCT
ajfsoa-268	6	8	csir),p	csir),p	PROPN
ajfsoa-268	6	9	.	.	PROPN
ajfsoa-268	6	10	o.	o.	PROPN
ajfsoa-268	6	11	box	box	PROPN
ajfsoa-268	6	12	m	m	PROPN
ajfsoa-268	6	13	20	20	NUM
ajfsoa-268	6	14	,	,	PUNCT
ajfsoa-268	6	15	accra	accra	NOUN
ajfsoa-268	6	16	,	,	PUNCT
ajfsoa-268	6	17	ghana	ghana	PROPN
ajfsoa-268	6	18	.	.	PUNCT
ajfsoa-268	7	1	2	2	NUM
ajfsoa-268	7	2	school	school	NOUN
ajfsoa-268	7	3	of	of	ADP
ajfsoa-268	7	4	biomedical	biomedical	ADJ
ajfsoa-268	7	5	and	and	CCONJ
ajfsoa-268	7	6	molecular	molecular	ADJ
ajfsoa-268	7	7	sciences	science	NOUN
ajfsoa-268	7	8	,	,	PUNCT
ajfsoa-268	7	9	university	university	NOUN
ajfsoa-268	7	10	of	of	ADP
ajfsoa-268	7	11	surrey	surrey	PROPN
ajfsoa-268	7	12	,	,	PUNCT
ajfsoa-268	7	13	guildford	guildford	PROPN
ajfsoa-268	7	14	,	,	PUNCT
ajfsoa-268	7	15	surrey	surrey	PROPN
ajfsoa-268	7	16	gu2	gu2	NOUN
ajfsoa-268	7	17	7xh	7xh	NOUN
ajfsoa-268	7	18	,	,	PUNCT
ajfsoa-268	7	19	uk	uk	PROPN
ajfsoa-268	7	20	.	.	PROPN
ajfsoa-268	7	21	accepted	accept	VERB
ajfsoa-268	7	22	27	27	NUM
ajfsoa-268	7	23	july	july	PROPN
ajfsoa-268	7	24	,	,	PUNCT
ajfsoa-268	7	25	2017	2017	NUM
ajfsoa-268	7	26	gelatin	gelatin	NOUN
ajfsoa-268	7	27	extracted	extract	VERB
ajfsoa-268	7	28	from	from	ADP
ajfsoa-268	7	29	the	the	DET
ajfsoa-268	7	30	skin	skin	NOUN
ajfsoa-268	7	31	of	of	ADP
ajfsoa-268	7	32	the	the	DET
ajfsoa-268	7	33	flying	fly	VERB
ajfsoa-268	7	34	gurnard	gurnard	NOUN
ajfsoa-268	7	35	(	(	PUNCT
ajfsoa-268	7	36	dactylopterus	dactylopterus	NOUN
ajfsoa-268	7	37	volitans	volitans	PROPN
ajfsoa-268	7	38	l	l	NOUN
ajfsoa-268	7	39	,	,	PUNCT
ajfsoa-268	7	40	)	)	PUNCT
ajfsoa-268	7	41	was	be	AUX
ajfsoa-268	7	42	characterised	characterise	VERB
ajfsoa-268	7	43	and	and	CCONJ
ajfsoa-268	7	44	its	its	PRON
ajfsoa-268	7	45	interaction	interaction	NOUN
ajfsoa-268	7	46	with	with	ADP
ajfsoa-268	7	47	cassava	cassava	NOUN
ajfsoa-268	7	48	starch	starch	NOUN
ajfsoa-268	7	49	mixtures	mixture	NOUN
ajfsoa-268	7	50	of	of	ADP
ajfsoa-268	7	51	different	different	ADJ
ajfsoa-268	7	52	ratio	ratio	NOUN
ajfsoa-268	7	53	concentrations	concentration	NOUN
ajfsoa-268	7	54	was	be	AUX
ajfsoa-268	7	55	investigated	investigate	VERB
ajfsoa-268	7	56	by	by	ADP
ajfsoa-268	7	57	rheology	rheology	NOUN
ajfsoa-268	7	58	and	and	CCONJ
ajfsoa-268	7	59	differential	differential	NOUN
ajfsoa-268	7	60	scanning	scanning	NOUN
ajfsoa-268	7	61	calorimetry	calorimetry	NOUN
ajfsoa-268	7	62	(	(	PUNCT
ajfsoa-268	7	63	dsc	dsc	NOUN
ajfsoa-268	7	64	)	)	PUNCT
ajfsoa-268	7	65	.	.	PUNCT
ajfsoa-268	8	1	protein	protein	NOUN
ajfsoa-268	8	2	and	and	CCONJ
ajfsoa-268	8	3	moisture	moisture	NOUN
ajfsoa-268	8	4	were	be	AUX
ajfsoa-268	8	5	the	the	DET
ajfsoa-268	8	6	main	main	ADJ
ajfsoa-268	8	7	proximate	proximate	NOUN
ajfsoa-268	8	8	composition	composition	NOUN
ajfsoa-268	8	9	,	,	PUNCT
ajfsoa-268	8	10	whilst	whilst	SCONJ
ajfsoa-268	8	11	glycine	glycine	NOUN
ajfsoa-268	8	12	was	be	AUX
ajfsoa-268	8	13	the	the	DET
ajfsoa-268	8	14	main	main	ADJ
ajfsoa-268	8	15	amino	amino	NOUN
ajfsoa-268	8	16	acid	acid	NOUN
ajfsoa-268	8	17	.	.	PUNCT
ajfsoa-268	9	1	the	the	DET
ajfsoa-268	9	2	gelatin	gelatin	NOUN
ajfsoa-268	9	3	had	have	VERB
ajfsoa-268	9	4	high	high	ADJ
ajfsoa-268	9	5	bloom	bloom	NOUN
ajfsoa-268	9	6	(	(	PUNCT
ajfsoa-268	9	7	275	275	NUM
ajfsoa-268	9	8	g	g	NOUN
ajfsoa-268	9	9	)	)	PUNCT
ajfsoa-268	9	10	strength	strength	NOUN
ajfsoa-268	9	11	with	with	ADP
ajfsoa-268	9	12	high	high	ADJ
ajfsoa-268	9	13	imino	imino	NOUN
ajfsoa-268	9	14	acids	acid	NOUN
ajfsoa-268	9	15	,	,	PUNCT
ajfsoa-268	9	16	proline	proline	NOUN
ajfsoa-268	9	17	and	and	CCONJ
ajfsoa-268	9	18	hydroxyproline	hydroxyproline	ADJ
ajfsoa-268	9	19	,	,	PUNCT
ajfsoa-268	9	20	content	content	NOUN
ajfsoa-268	9	21	of	of	ADP
ajfsoa-268	9	22	217/1000	217/1000	NUM
ajfsoa-268	9	23	residues	residue	NOUN
ajfsoa-268	9	24	.	.	PUNCT
ajfsoa-268	10	1	gelation	gelation	NOUN
ajfsoa-268	10	2	temperatures	temperature	NOUN
ajfsoa-268	10	3	increased	increase	VERB
ajfsoa-268	10	4	as	as	SCONJ
ajfsoa-268	10	5	more	more	ADJ
ajfsoa-268	10	6	starch	starch	NOUN
ajfsoa-268	10	7	is	be	AUX
ajfsoa-268	10	8	used	use	VERB
ajfsoa-268	10	9	in	in	ADP
ajfsoa-268	10	10	the	the	DET
ajfsoa-268	10	11	mixtures	mixture	NOUN
ajfsoa-268	10	12	,	,	PUNCT
ajfsoa-268	10	13	ranging	range	VERB
ajfsoa-268	10	14	from	from	ADP
ajfsoa-268	10	15	19.0	19.0	NUM
ajfsoa-268	10	16	°	°	NOUN
ajfsoa-268	10	17	c	c	NOUN
ajfsoa-268	10	18	for	for	ADP
ajfsoa-268	10	19	gelatin	gelatin	NOUN
ajfsoa-268	10	20	to	to	ADP
ajfsoa-268	10	21	starch	starch	NOUN
ajfsoa-268	10	22	ratio	ratio	NOUN
ajfsoa-268	10	23	4:1	4:1	NUM
ajfsoa-268	10	24	to	to	ADP
ajfsoa-268	10	25	70.1	70.1	NUM
ajfsoa-268	10	26	°	°	NOUN
ajfsoa-268	10	27	c	c	NOUN
ajfsoa-268	10	28	for	for	ADP
ajfsoa-268	10	29	mixture	mixture	NOUN
ajfsoa-268	10	30	1:4	1:4	NUM
ajfsoa-268	10	31	.	.	PUNCT
ajfsoa-268	11	1	inclusion	inclusion	NOUN
ajfsoa-268	11	2	of	of	ADP
ajfsoa-268	11	3	cassava	cassava	NOUN
ajfsoa-268	11	4	starch	starch	NOUN
ajfsoa-268	11	5	also	also	ADV
ajfsoa-268	11	6	increased	increase	VERB
ajfsoa-268	11	7	the	the	DET
ajfsoa-268	11	8	elastic	elastic	ADJ
ajfsoa-268	11	9	modulus	modulus	NOUN
ajfsoa-268	11	10	of	of	ADP
ajfsoa-268	11	11	the	the	DET
ajfsoa-268	11	12	gelatin	gelatin	NOUN
ajfsoa-268	11	13	phase	phase	NOUN
ajfsoa-268	11	14	.	.	PUNCT
ajfsoa-268	12	1	therefore	therefore	ADV
ajfsoa-268	12	2	,	,	PUNCT
ajfsoa-268	12	3	gelatin	gelatin	NOUN
ajfsoa-268	12	4	from	from	ADP
ajfsoa-268	12	5	flying	fly	VERB
ajfsoa-268	12	6	gurnard	gurnard	ADJ
ajfsoa-268	12	7	skin	skin	NOUN
ajfsoa-268	12	8	has	have	VERB
ajfsoa-268	12	9	a	a	DET
ajfsoa-268	12	10	potential	potential	NOUN
ajfsoa-268	12	11	to	to	PART
ajfsoa-268	12	12	serve	serve	VERB
ajfsoa-268	12	13	as	as	ADP
ajfsoa-268	12	14	an	an	DET
ajfsoa-268	12	15	alternative	alternative	ADJ
ajfsoa-268	12	16	source	source	NOUN
ajfsoa-268	12	17	of	of	ADP
ajfsoa-268	12	18	non	non	ADJ
ajfsoa-268	12	19	-	-	ADJ
ajfsoa-268	12	20	bovine	bovine	ADJ
ajfsoa-268	12	21	or	or	CCONJ
ajfsoa-268	12	22	porcine	porcine	NOUN
ajfsoa-268	12	23	gelatin	gelatin	NOUN
ajfsoa-268	12	24	for	for	ADP
ajfsoa-268	12	25	food	food	NOUN
ajfsoa-268	12	26	applications	application	NOUN
ajfsoa-268	12	27	.	.	PUNCT
ajfsoa-268	13	1	key	key	ADJ
ajfsoa-268	13	2	words	word	NOUN
ajfsoa-268	13	3	:	:	PUNCT
ajfsoa-268	13	4	gelatin	gelatin	NOUN
ajfsoa-268	13	5	,	,	PUNCT
ajfsoa-268	13	6	amino	amino	NOUN
ajfsoa-268	13	7	acids	acid	NOUN
ajfsoa-268	13	8	,	,	PUNCT
ajfsoa-268	13	9	bloom	bloom	NOUN
ajfsoa-268	13	10	strength	strength	NOUN
ajfsoa-268	13	11	,	,	PUNCT
ajfsoa-268	13	12	storage	storage	NOUN
ajfsoa-268	13	13	modulus	modulus	NOUN
ajfsoa-268	13	14	,	,	PUNCT
ajfsoa-268	13	15	starch	starch	NOUN
ajfsoa-268	13	16	.	.	PUNCT
ajfsoa-268	14	1	introduction	introduction	NOUN
ajfsoa-268	14	2	gelatin	gelatin	NOUN
ajfsoa-268	14	3	is	be	AUX
ajfsoa-268	14	4	widely	widely	ADV
ajfsoa-268	14	5	used	use	VERB
ajfsoa-268	14	6	in	in	ADP
ajfsoa-268	14	7	the	the	DET
ajfsoa-268	14	8	food	food	NOUN
ajfsoa-268	14	9	industry	industry	NOUN
ajfsoa-268	14	10	at	at	ADP
ajfsoa-268	14	11	an	an	DET
ajfsoa-268	14	12	estimated	estimate	VERB
ajfsoa-268	14	13	quantity	quantity	NOUN
ajfsoa-268	14	14	of	of	ADP
ajfsoa-268	14	15	200,000	200,000	NUM
ajfsoa-268	14	16	metric	metric	ADJ
ajfsoa-268	14	17	tonnes	tonne	NOUN
ajfsoa-268	14	18	(	(	PUNCT
ajfsoa-268	14	19	choi	choi	NOUN
ajfsoa-268	14	20	and	and	CCONJ
ajfsoa-268	14	21	regenstein	regenstein	NOUN
ajfsoa-268	14	22	,	,	PUNCT
ajfsoa-268	14	23	2000	2000	NUM
ajfsoa-268	14	24	)	)	PUNCT
ajfsoa-268	14	25	.	.	PUNCT
ajfsoa-268	15	1	it	it	PRON
ajfsoa-268	15	2	is	be	AUX
ajfsoa-268	15	3	derived	derive	VERB
ajfsoa-268	15	4	by	by	ADP
ajfsoa-268	15	5	hydrolytic	hydrolytic	ADJ
ajfsoa-268	15	6	degradation	degradation	NOUN
ajfsoa-268	15	7	of	of	ADP
ajfsoa-268	15	8	collagen	collagen	NOUN
ajfsoa-268	15	9	.	.	PUNCT
ajfsoa-268	16	1	the	the	DET
ajfsoa-268	16	2	functional	functional	ADJ
ajfsoa-268	16	3	properties	property	NOUN
ajfsoa-268	16	4	of	of	ADP
ajfsoa-268	16	5	gelatin	gelatin	NOUN
ajfsoa-268	16	6	are	be	AUX
ajfsoa-268	16	7	related	relate	VERB
ajfsoa-268	16	8	to	to	ADP
ajfsoa-268	16	9	their	their	PRON
ajfsoa-268	16	10	chemical	chemical	NOUN
ajfsoa-268	16	11	characteristics	characteristic	NOUN
ajfsoa-268	16	12	;	;	PUNCT
ajfsoa-268	16	13	molecular	molecular	ADJ
ajfsoa-268	16	14	weight	weight	NOUN
ajfsoa-268	16	15	,	,	PUNCT
ajfsoa-268	16	16	number	number	NOUN
ajfsoa-268	16	17	of	of	ADP
ajfsoa-268	16	18	each	each	DET
ajfsoa-268	16	19	kind	kind	NOUN
ajfsoa-268	16	20	of	of	ADP
ajfsoa-268	16	21	amino	amino	NOUN
ajfsoa-268	16	22	acid	acid	NOUN
ajfsoa-268	16	23	residues	residue	NOUN
ajfsoa-268	16	24	,	,	PUNCT
ajfsoa-268	16	25	number	number	NOUN
ajfsoa-268	16	26	of	of	ADP
ajfsoa-268	16	27	polypeptide	polypeptide	ADJ
ajfsoa-268	16	28	chains	chain	NOUN
ajfsoa-268	16	29	and	and	CCONJ
ajfsoa-268	16	30	on	on	ADP
ajfsoa-268	16	31	the	the	DET
ajfsoa-268	16	32	position	position	NOUN
ajfsoa-268	16	33	of	of	ADP
ajfsoa-268	16	34	the	the	DET
ajfsoa-268	16	35	breaks	break	NOUN
ajfsoa-268	16	36	.	.	PUNCT
ajfsoa-268	17	1	the	the	DET
ajfsoa-268	17	2	gel	gel	NOUN
ajfsoa-268	17	3	strength	strength	NOUN
ajfsoa-268	17	4	,	,	PUNCT
ajfsoa-268	17	5	viscosity	viscosity	NOUN
ajfsoa-268	17	6	,	,	PUNCT
ajfsoa-268	17	7	setting	set	VERB
ajfsoa-268	17	8	behaviour	behaviour	NOUN
ajfsoa-268	17	9	and	and	CCONJ
ajfsoa-268	17	10	melting	melting	NOUN
ajfsoa-268	17	11	point	point	NOUN
ajfsoa-268	17	12	of	of	ADP
ajfsoa-268	17	13	gelatin	gelatin	NOUN
ajfsoa-268	17	14	depends	depend	VERB
ajfsoa-268	17	15	on	on	ADP
ajfsoa-268	17	16	their	their	PRON
ajfsoa-268	17	17	molecular	molecular	ADJ
ajfsoa-268	17	18	weight	weight	NOUN
ajfsoa-268	17	19	distribution	distribution	NOUN
ajfsoa-268	17	20	and	and	CCONJ
ajfsoa-268	17	21	the	the	DET
ajfsoa-268	17	22	amino	amino	NOUN
ajfsoa-268	17	23	acid	acid	NOUN
ajfsoa-268	17	24	composition	composition	NOUN
ajfsoa-268	17	25	.	.	PUNCT
ajfsoa-268	18	1	the	the	DET
ajfsoa-268	18	2	imino	imino	NOUN
ajfsoa-268	18	3	acids	acid	NOUN
ajfsoa-268	18	4	,	,	PUNCT
ajfsoa-268	18	5	proline	proline	NOUN
ajfsoa-268	18	6	and	and	CCONJ
ajfsoa-268	18	7	hydroxyproline	hydroxyproline	NOUN
ajfsoa-268	18	8	are	be	AUX
ajfsoa-268	18	9	important	important	ADJ
ajfsoa-268	18	10	in	in	ADP
ajfsoa-268	18	11	the	the	DET
ajfsoa-268	18	12	denaturation	denaturation	NOUN
ajfsoa-268	18	13	of	of	ADP
ajfsoa-268	18	14	gelatin	gelatin	NOUN
ajfsoa-268	18	15	subunits	subunit	NOUN
ajfsoa-268	18	16	during	during	ADP
ajfsoa-268	18	17	gelling	gel	VERB
ajfsoa-268	18	18	(	(	PUNCT
ajfsoa-268	18	19	johnston	johnston	PROPN
ajfsoa-268	18	20	-	-	PUNCT
ajfsoa-268	18	21	banks	bank	NOUN
ajfsoa-268	18	22	,	,	PUNCT
ajfsoa-268	18	23	1990	1990	NUM
ajfsoa-268	18	24	)	)	PUNCT
ajfsoa-268	18	25	.	.	PUNCT
ajfsoa-268	19	1	gelatin	gelatin	NOUN
ajfsoa-268	19	2	with	with	ADP
ajfsoa-268	19	3	high	high	ADJ
ajfsoa-268	19	4	levels	level	NOUN
ajfsoa-268	19	5	of	of	ADP
ajfsoa-268	19	6	imino	imino	NOUN
ajfsoa-268	19	7	acids	acid	NOUN
ajfsoa-268	19	8	tends	tend	VERB
ajfsoa-268	19	9	to	to	PART
ajfsoa-268	19	10	have	have	VERB
ajfsoa-268	19	11	higher	high	ADJ
ajfsoa-268	19	12	gel	gel	NOUN
ajfsoa-268	19	13	strength	strength	NOUN
ajfsoa-268	19	14	and	and	CCONJ
ajfsoa-268	19	15	melting	melting	NOUN
ajfsoa-268	19	16	point	point	NOUN
ajfsoa-268	19	17	.	.	PUNCT
ajfsoa-268	20	1	the	the	DET
ajfsoa-268	20	2	molecular	molecular	ADJ
ajfsoa-268	20	3	weight	weight	NOUN
ajfsoa-268	20	4	distribution	distribution	NOUN
ajfsoa-268	20	5	is	be	AUX
ajfsoa-268	20	6	also	also	ADV
ajfsoa-268	20	7	important	important	ADJ
ajfsoa-268	20	8	in	in	ADP
ajfsoa-268	20	9	determining	determine	VERB
ajfsoa-268	20	10	the	the	DET
ajfsoa-268	20	11	gelling	gel	VERB
ajfsoa-268	20	12	behaviour	behaviour	NOUN
ajfsoa-268	20	13	of	of	ADP
ajfsoa-268	20	14	gelatin	gelatin	NOUN
ajfsoa-268	20	15	.	.	PUNCT
ajfsoa-268	21	1	in	in	ADP
ajfsoa-268	21	2	general	general	ADJ
ajfsoa-268	21	3	the	the	DET
ajfsoa-268	21	4	quality	quality	NOUN
ajfsoa-268	21	5	of	of	ADP
ajfsoa-268	21	6	the	the	DET
ajfsoa-268	21	7	gelatin	gelatin	NOUN
ajfsoa-268	21	8	depends	depend	VERB
ajfsoa-268	21	9	on	on	ADP
ajfsoa-268	21	10	the	the	DET
ajfsoa-268	21	11	composition	composition	NOUN
ajfsoa-268	21	12	of	of	ADP
ajfsoa-268	21	13	the	the	DET
ajfsoa-268	21	14	raw	raw	ADJ
ajfsoa-268	21	15	material	material	NOUN
ajfsoa-268	21	16	and	and	CCONJ
ajfsoa-268	21	17	factors	factor	NOUN
ajfsoa-268	21	18	including	include	VERB
ajfsoa-268	21	19	the	the	DET
ajfsoa-268	21	20	species	specie	NOUN
ajfsoa-268	21	21	,	,	PUNCT
ajfsoa-268	21	22	breed	breed	NOUN
ajfsoa-268	21	23	,	,	PUNCT
ajfsoa-268	21	24	age	age	NOUN
ajfsoa-268	21	25	,	,	PUNCT
ajfsoa-268	21	26	manner	manner	NOUN
ajfsoa-268	21	27	of	of	ADP
ajfsoa-268	21	28	feeding	feed	VERB
ajfsoa-268	21	29	the	the	DET
ajfsoa-268	21	30	animal	animal	NOUN
ajfsoa-268	21	31	,	,	PUNCT
ajfsoa-268	21	32	storage	storage	NOUN
ajfsoa-268	21	33	condition	condition	NOUN
ajfsoa-268	21	34	of	of	ADP
ajfsoa-268	21	35	raw	raw	ADJ
ajfsoa-268	21	36	materials	material	NOUN
ajfsoa-268	21	37	and	and	CCONJ
ajfsoa-268	21	38	to	to	ADP
ajfsoa-268	21	39	some	some	DET
ajfsoa-268	21	40	extent	extent	NOUN
ajfsoa-268	21	41	the	the	DET
ajfsoa-268	21	42	manufacturing	manufacturing	NOUN
ajfsoa-268	21	43	processes	process	NOUN
ajfsoa-268	21	44	*	*	PUNCT
ajfsoa-268	21	45	corresponding	correspond	VERB
ajfsoa-268	21	46	author	author	NOUN
ajfsoa-268	21	47	.	.	PUNCT
ajfsoa-268	22	1	e	e	X
ajfsoa-268	22	2	-	-	NOUN
ajfsoa-268	22	3	mail	mail	NOUN
ajfsoa-268	22	4	:	:	PUNCT
ajfsoa-268	22	5	abbeyld@yahoo.com	abbeyld@yahoo.com	X
ajfsoa-268	22	6	.	.	PUNCT
ajfsoa-268	23	1	(	(	PUNCT
ajfsoa-268	23	2	hinterwaldner	hinterwaldner	NOUN
ajfsoa-268	23	3	,	,	PUNCT
ajfsoa-268	23	4	1977	1977	NUM
ajfsoa-268	23	5	)	)	PUNCT
ajfsoa-268	23	6	.	.	PUNCT
ajfsoa-268	24	1	commercially	commercially	ADV
ajfsoa-268	24	2	,	,	PUNCT
ajfsoa-268	24	3	gelatin	gelatin	NOUN
ajfsoa-268	24	4	is	be	AUX
ajfsoa-268	24	5	obtained	obtain	VERB
ajfsoa-268	24	6	from	from	ADP
ajfsoa-268	24	7	mammals	mammal	NOUN
ajfsoa-268	24	8	like	like	ADP
ajfsoa-268	24	9	bovine	bovine	NOUN
ajfsoa-268	24	10	and	and	CCONJ
ajfsoa-268	24	11	porcine	porcine	VERB
ajfsoa-268	24	12	through	through	ADP
ajfsoa-268	24	13	acid	acid	NOUN
ajfsoa-268	24	14	and	and	CCONJ
ajfsoa-268	24	15	alkaline	alkaline	NOUN
ajfsoa-268	24	16	hydrolysis	hydrolysis	NOUN
ajfsoa-268	24	17	.	.	PUNCT
ajfsoa-268	25	1	however	however	ADV
ajfsoa-268	25	2	,	,	PUNCT
ajfsoa-268	25	3	periodic	periodic	ADJ
ajfsoa-268	25	4	outbreaks	outbreak	NOUN
ajfsoa-268	25	5	of	of	ADP
ajfsoa-268	25	6	bovine	bovine	ADJ
ajfsoa-268	25	7	spongiform	spongiform	NOUN
ajfsoa-268	25	8	encephalopathy	encephalopathy	ADJ
ajfsoa-268	25	9	(	(	PUNCT
ajfsoa-268	25	10	bse	bse	NOUN
ajfsoa-268	25	11	)	)	PUNCT
ajfsoa-268	25	12	coupled	couple	VERB
ajfsoa-268	25	13	with	with	ADP
ajfsoa-268	25	14	religious	religious	ADJ
ajfsoa-268	25	15	prohibitions	prohibition	NOUN
ajfsoa-268	25	16	have	have	AUX
ajfsoa-268	25	17	created	create	VERB
ajfsoa-268	25	18	a	a	DET
ajfsoa-268	25	19	demand	demand	NOUN
ajfsoa-268	25	20	for	for	ADP
ajfsoa-268	25	21	alternative	alternative	ADJ
ajfsoa-268	25	22	sources	source	NOUN
ajfsoa-268	25	23	of	of	ADP
ajfsoa-268	25	24	gelatin	gelatin	NOUN
ajfsoa-268	25	25	(	(	PUNCT
ajfsoa-268	25	26	choi	choi	NOUN
ajfsoa-268	25	27	and	and	CCONJ
ajfsoa-268	25	28	regenstein	regenstein	NOUN
ajfsoa-268	25	29	,	,	PUNCT
ajfsoa-268	25	30	2000	2000	NUM
ajfsoa-268	25	31	)	)	PUNCT
ajfsoa-268	25	32	.	.	PUNCT
ajfsoa-268	26	1	gelatin	gelatin	NOUN
ajfsoa-268	26	2	can	can	AUX
ajfsoa-268	26	3	also	also	ADV
ajfsoa-268	26	4	be	be	AUX
ajfsoa-268	26	5	obtained	obtain	VERB
ajfsoa-268	26	6	from	from	ADP
ajfsoa-268	26	7	fish	fish	NOUN
ajfsoa-268	26	8	skins	skin	NOUN
ajfsoa-268	26	9	and	and	CCONJ
ajfsoa-268	26	10	bones	bone	NOUN
ajfsoa-268	26	11	,	,	PUNCT
ajfsoa-268	26	12	which	which	PRON
ajfsoa-268	26	13	constitute	constitute	VERB
ajfsoa-268	26	14	about	about	ADV
ajfsoa-268	26	15	30	30	NUM
ajfsoa-268	26	16	%	%	NOUN
ajfsoa-268	26	17	(	(	PUNCT
ajfsoa-268	26	18	gòmez	gòmez	NOUN
ajfsoa-268	26	19	-	-	PUNCT
ajfsoa-268	26	20	guillèn	guillèn	PROPN
ajfsoa-268	26	21	et	et	NOUN
ajfsoa-268	26	22	al	al	PROPN
ajfsoa-268	26	23	.	.	PROPN
ajfsoa-268	26	24	,	,	PUNCT
ajfsoa-268	26	25	2002	2002	NUM
ajfsoa-268	26	26	)	)	PUNCT
ajfsoa-268	26	27	of	of	ADP
ajfsoa-268	26	28	the	the	DET
ajfsoa-268	26	29	total	total	ADJ
ajfsoa-268	26	30	weight	weight	NOUN
ajfsoa-268	26	31	of	of	ADP
ajfsoa-268	26	32	side	side	NOUN
ajfsoa-268	26	33	streams	stream	NOUN
ajfsoa-268	26	34	obtained	obtain	VERB
ajfsoa-268	26	35	after	after	ADP
ajfsoa-268	26	36	filleting	filleting	NOUN
ajfsoa-268	26	37	of	of	ADP
ajfsoa-268	26	38	fish	fish	NOUN
ajfsoa-268	26	39	.	.	PUNCT
ajfsoa-268	27	1	the	the	DET
ajfsoa-268	27	2	side	side	NOUN
ajfsoa-268	27	3	streams	stream	NOUN
ajfsoa-268	27	4	constitute	constitute	VERB
ajfsoa-268	27	5	about	about	ADV
ajfsoa-268	27	6	75	75	NUM
ajfsoa-268	27	7	%	%	NOUN
ajfsoa-268	27	8	of	of	ADP
ajfsoa-268	27	9	the	the	DET
ajfsoa-268	27	10	total	total	ADJ
ajfsoa-268	27	11	weight	weight	NOUN
ajfsoa-268	27	12	of	of	ADP
ajfsoa-268	27	13	fish	fish	NOUN
ajfsoa-268	27	14	during	during	ADP
ajfsoa-268	27	15	normal	normal	ADJ
ajfsoa-268	27	16	fish	fish	NOUN
ajfsoa-268	27	17	processing	processing	NOUN
ajfsoa-268	27	18	(	(	PUNCT
ajfsoa-268	27	19	shahidi	shahidi	NOUN
ajfsoa-268	27	20	,	,	PUNCT
ajfsoa-268	27	21	1994	1994	NUM
ajfsoa-268	27	22	)	)	PUNCT
ajfsoa-268	27	23	.	.	PUNCT
ajfsoa-268	28	1	studies	study	NOUN
ajfsoa-268	28	2	on	on	ADP
ajfsoa-268	28	3	properties	property	NOUN
ajfsoa-268	28	4	of	of	ADP
ajfsoa-268	28	5	fish	fish	NOUN
ajfsoa-268	28	6	skin	skin	NOUN
ajfsoa-268	28	7	gelatins	gelatin	NOUN
ajfsoa-268	28	8	showed	show	VERB
ajfsoa-268	28	9	that	that	SCONJ
ajfsoa-268	28	10	fish	fish	NOUN
ajfsoa-268	28	11	gelatins	gelatin	NOUN
ajfsoa-268	28	12	have	have	VERB
ajfsoa-268	28	13	lower	low	ADJ
ajfsoa-268	28	14	melting	melting	NOUN
ajfsoa-268	28	15	and	and	CCONJ
ajfsoa-268	28	16	gelling	gel	VERB
ajfsoa-268	28	17	temperatures	temperature	NOUN
ajfsoa-268	28	18	than	than	ADP
ajfsoa-268	28	19	those	those	PRON
ajfsoa-268	28	20	from	from	ADP
ajfsoa-268	28	21	mammals	mammal	NOUN
ajfsoa-268	28	22	(	(	PUNCT
ajfsoa-268	28	23	choi	choi	NOUN
ajfsoa-268	28	24	and	and	CCONJ
ajfsoa-268	28	25	regenstein	regenstein	NOUN
ajfsoa-268	28	26	,	,	PUNCT
ajfsoa-268	28	27	2000	2000	NUM
ajfsoa-268	28	28	;	;	PUNCT
ajfsoa-268	28	29	fernández	fernández	PROPN
ajfsoa-268	28	30	-	-	PUNCT
ajfsoa-268	28	31	diaz	diaz	PROPN
ajfsoa-268	28	32	et	et	PROPN
ajfsoa-268	28	33	al	al	PROPN
ajfsoa-268	28	34	.	.	PROPN
ajfsoa-268	28	35	,	,	PUNCT
ajfsoa-268	28	36	2001	2001	NUM
ajfsoa-268	28	37	;	;	PUNCT
ajfsoa-268	28	38	leuenberger	leuenberger	ADV
ajfsoa-268	28	39	,	,	PUNCT
ajfsoa-268	28	40	1991	1991	NUM
ajfsoa-268	28	41	)	)	PUNCT
ajfsoa-268	28	42	.	.	PUNCT
ajfsoa-268	29	1	in	in	ADP
ajfsoa-268	29	2	addition	addition	NOUN
ajfsoa-268	29	3	,	,	PUNCT
ajfsoa-268	29	4	gelatin	gelatin	NOUN
ajfsoa-268	29	5	from	from	ADP
ajfsoa-268	29	6	low	low	ADJ
ajfsoa-268	29	7	temperature	temperature	NOUN
ajfsoa-268	29	8	fish	fish	NOUN
ajfsoa-268	29	9	species	specie	NOUN
ajfsoa-268	29	10	contains	contain	VERB
ajfsoa-268	29	11	a	a	DET
ajfsoa-268	29	12	lower	low	ADJ
ajfsoa-268	29	13	amount	amount	NOUN
ajfsoa-268	29	14	of	of	ADP
ajfsoa-268	29	15	proline	proline	NOUN
ajfsoa-268	29	16	and	and	CCONJ
ajfsoa-268	29	17	hydroxyproline	hydroxyproline	ADJ
ajfsoa-268	29	18	;	;	PUNCT
ajfsoa-268	29	19	lower	low	ADJ
ajfsoa-268	29	20	level	level	NOUN
ajfsoa-268	29	21	of	of	ADP
ajfsoa-268	29	22	hydrogen	hydrogen	NOUN
ajfsoa-268	29	23	bonds	bond	NOUN
ajfsoa-268	29	24	and	and	CCONJ
ajfsoa-268	29	25	lower	low	ADJ
ajfsoa-268	29	26	melting	melting	NOUN
ajfsoa-268	29	27	points	point	NOUN
ajfsoa-268	29	28	than	than	ADP
ajfsoa-268	29	29	the	the	DET
ajfsoa-268	29	30	species	specie	NOUN
ajfsoa-268	29	31	from	from	ADP
ajfsoa-268	29	32	a	a	DET
ajfsoa-268	29	33	tropical	tropical	ADJ
ajfsoa-268	29	34	environment	environment	NOUN
ajfsoa-268	29	35	(	(	PUNCT
ajfsoa-268	29	36	gilsenan	gilsenan	NOUN
ajfsoa-268	29	37	and	and	CCONJ
ajfsoa-268	29	38	ross	ross	PROPN
ajfsoa-268	29	39	-	-	PUNCT
ajfsoa-268	29	40	murphy	murphy	PROPN
ajfsoa-268	29	41	,	,	PUNCT
ajfsoa-268	29	42	2000	2000	NUM
ajfsoa-268	29	43	;	;	PUNCT
ajfsoa-268	29	44	arnesen	arnesen	NOUN
ajfsoa-268	29	45	and	and	CCONJ
ajfsoa-268	29	46	gildberg	gildberg	PROPN
ajfsoa-268	29	47	,	,	PUNCT
ajfsoa-268	29	48	2002	2002	NUM
ajfsoa-268	29	49	)	)	PUNCT
ajfsoa-268	29	50	.	.	PUNCT
ajfsoa-268	30	1	however	however	ADV
ajfsoa-268	30	2	these	these	DET
ajfsoa-268	30	3	properties	property	NOUN
ajfsoa-268	30	4	may	may	AUX
ajfsoa-268	30	5	be	be	AUX
ajfsoa-268	30	6	modified	modify	VERB
ajfsoa-268	30	7	by	by	ADP
ajfsoa-268	30	8	the	the	DET
ajfsoa-268	30	9	use	use	NOUN
ajfsoa-268	30	10	of	of	ADP
ajfsoa-268	30	11	gel	gel	NOUN
ajfsoa-268	30	12	enhancers	enhancer	NOUN
ajfsoa-268	30	13	like	like	ADP
ajfsoa-268	30	14	salts	salt	NOUN
ajfsoa-268	30	15	,	,	PUNCT
ajfsoa-268	30	16	glycerol	glycerol	NOUN
ajfsoa-268	30	17	and	and	CCONJ
ajfsoa-268	30	18	variations	variation	NOUN
ajfsoa-268	30	19	of	of	ADP
ajfsoa-268	30	20	ph	ph	PROPN
ajfsoa-268	30	21	(	(	PUNCT
ajfsoa-268	30	22	sarebia	sarebia	NOUN
ajfsoa-268	30	23	et	et	PROPN
ajfsoa-268	30	24	al	al	PROPN
ajfsoa-268	30	25	.	.	PROPN
ajfsoa-268	30	26	,	,	PUNCT
ajfsoa-268	30	27	2002	2002	NUM
ajfsoa-268	30	28	)	)	PUNCT
ajfsoa-268	30	29	.	.	PUNCT
ajfsoa-268	31	1	abbey	abbey	PROPN
ajfsoa-268	31	2	et	et	PROPN
ajfsoa-268	32	1	al	al	PROPN
ajfsoa-268	32	2	.	.	PROPN
ajfsoa-268	32	3	251	251	NUM
ajfsoa-268	32	4	production	production	NOUN
ajfsoa-268	32	5	of	of	ADP
ajfsoa-268	32	6	gelatin	gelatin	NOUN
ajfsoa-268	32	7	from	from	ADP
ajfsoa-268	32	8	skins	skin	NOUN
ajfsoa-268	32	9	and	and	CCONJ
ajfsoa-268	32	10	bones	bone	NOUN
ajfsoa-268	32	11	of	of	ADP
ajfsoa-268	32	12	fish	fish	NOUN
ajfsoa-268	32	13	could	could	AUX
ajfsoa-268	32	14	therefore	therefore	ADV
ajfsoa-268	32	15	be	be	AUX
ajfsoa-268	32	16	a	a	DET
ajfsoa-268	32	17	very	very	ADV
ajfsoa-268	32	18	profitable	profitable	ADJ
ajfsoa-268	32	19	value	value	NOUN
ajfsoa-268	32	20	addition	addition	NOUN
ajfsoa-268	32	21	during	during	ADP
ajfsoa-268	32	22	general	general	ADJ
ajfsoa-268	32	23	fish	fish	NOUN
ajfsoa-268	32	24	processing	processing	NOUN
ajfsoa-268	32	25	.	.	PUNCT
ajfsoa-268	33	1	in	in	ADP
ajfsoa-268	33	2	ghana	ghana	PROPN
ajfsoa-268	33	3	,	,	PUNCT
ajfsoa-268	33	4	the	the	DET
ajfsoa-268	33	5	flying	fly	VERB
ajfsoa-268	33	6	gurnard	gurnard	NOUN
ajfsoa-268	33	7	(	(	PUNCT
ajfsoa-268	33	8	dactylopterus	dactylopterus	NOUN
ajfsoa-268	33	9	volitans	volitan	NOUN
ajfsoa-268	33	10	)	)	PUNCT
ajfsoa-268	33	11	(	(	PUNCT
ajfsoa-268	33	12	linnaeus	linnaeus	NOUN
ajfsoa-268	33	13	,	,	PUNCT
ajfsoa-268	33	14	1758	1758	NUM
ajfsoa-268	33	15	)	)	PUNCT
ajfsoa-268	33	16	is	be	AUX
ajfsoa-268	33	17	abundantly	abundantly	ADV
ajfsoa-268	33	18	harvested	harvest	VERB
ajfsoa-268	33	19	during	during	ADP
ajfsoa-268	33	20	the	the	DET
ajfsoa-268	33	21	main	main	ADJ
ajfsoa-268	33	22	fishing	fishing	NOUN
ajfsoa-268	33	23	season	season	NOUN
ajfsoa-268	33	24	.	.	PUNCT
ajfsoa-268	34	1	unfortunately	unfortunately	ADV
ajfsoa-268	34	2	,	,	PUNCT
ajfsoa-268	34	3	it	it	PRON
ajfsoa-268	34	4	has	have	VERB
ajfsoa-268	34	5	very	very	ADV
ajfsoa-268	34	6	little	little	ADJ
ajfsoa-268	34	7	market	market	NOUN
ajfsoa-268	34	8	value	value	NOUN
ajfsoa-268	34	9	as	as	ADP
ajfsoa-268	34	10	fish	fish	NOUN
ajfsoa-268	34	11	for	for	ADP
ajfsoa-268	34	12	home	home	NOUN
ajfsoa-268	34	13	consumption	consumption	NOUN
ajfsoa-268	34	14	.	.	PUNCT
ajfsoa-268	35	1	it	it	PRON
ajfsoa-268	35	2	is	be	AUX
ajfsoa-268	35	3	therefore	therefore	ADV
ajfsoa-268	35	4	important	important	ADJ
ajfsoa-268	35	5	to	to	PART
ajfsoa-268	35	6	find	find	VERB
ajfsoa-268	35	7	alternative	alternative	ADJ
ajfsoa-268	35	8	uses	use	NOUN
ajfsoa-268	35	9	for	for	ADP
ajfsoa-268	35	10	it	it	PRON
ajfsoa-268	35	11	.	.	PUNCT
ajfsoa-268	36	1	one	one	NUM
ajfsoa-268	36	2	possible	possible	ADJ
ajfsoa-268	36	3	good	good	ADJ
ajfsoa-268	36	4	use	use	NOUN
ajfsoa-268	36	5	will	will	AUX
ajfsoa-268	36	6	be	be	AUX
ajfsoa-268	36	7	the	the	DET
ajfsoa-268	36	8	production	production	NOUN
ajfsoa-268	36	9	of	of	ADP
ajfsoa-268	36	10	gelatin	gelatin	NOUN
ajfsoa-268	36	11	from	from	ADP
ajfsoa-268	36	12	the	the	DET
ajfsoa-268	36	13	side	side	NOUN
ajfsoa-268	36	14	streams	stream	NOUN
ajfsoa-268	36	15	.	.	PUNCT
ajfsoa-268	37	1	there	there	PRON
ajfsoa-268	37	2	is	be	VERB
ajfsoa-268	37	3	a	a	DET
ajfsoa-268	37	4	wide	wide	ADJ
ajfsoa-268	37	5	variety	variety	NOUN
ajfsoa-268	37	6	of	of	ADP
ajfsoa-268	37	7	foods	food	NOUN
ajfsoa-268	37	8	that	that	PRON
ajfsoa-268	37	9	contain	contain	VERB
ajfsoa-268	37	10	gelatin	gelatin	NOUN
ajfsoa-268	37	11	and	and	CCONJ
ajfsoa-268	37	12	starch	starch	NOUN
ajfsoa-268	37	13	and	and	CCONJ
ajfsoa-268	37	14	for	for	ADP
ajfsoa-268	37	15	that	that	DET
ajfsoa-268	37	16	matter	matter	NOUN
ajfsoa-268	37	17	the	the	DET
ajfsoa-268	37	18	properties	property	NOUN
ajfsoa-268	37	19	of	of	ADP
ajfsoa-268	37	20	gelatin	gelatin	NOUN
ajfsoa-268	37	21	and	and	CCONJ
ajfsoa-268	37	22	starch	starch	NOUN
ajfsoa-268	37	23	in	in	ADP
ajfsoa-268	37	24	aqueous	aqueous	ADJ
ajfsoa-268	37	25	systems	system	NOUN
ajfsoa-268	37	26	have	have	AUX
ajfsoa-268	37	27	been	be	AUX
ajfsoa-268	37	28	studied	study	VERB
ajfsoa-268	37	29	extensively	extensively	ADV
ajfsoa-268	37	30	,	,	PUNCT
ajfsoa-268	37	31	and	and	CCONJ
ajfsoa-268	37	32	remain	remain	VERB
ajfsoa-268	37	33	the	the	DET
ajfsoa-268	37	34	focus	focus	NOUN
ajfsoa-268	37	35	of	of	ADP
ajfsoa-268	37	36	substantial	substantial	ADJ
ajfsoa-268	37	37	current	current	ADJ
ajfsoa-268	37	38	research	research	NOUN
ajfsoa-268	37	39	(	(	PUNCT
ajfsoa-268	37	40	ross	ross	PROPN
ajfsoa-268	37	41	-	-	PUNCT
ajfsoa-268	37	42	murphy	murphy	PROPN
ajfsoa-268	37	43	,	,	PUNCT
ajfsoa-268	37	44	1992	1992	NUM
ajfsoa-268	37	45	,	,	PUNCT
ajfsoa-268	37	46	1994	1994	NUM
ajfsoa-268	37	47	;	;	PUNCT
ajfsoa-268	37	48	keetels	keetel	NOUN
ajfsoa-268	37	49	and	and	CCONJ
ajfsoa-268	37	50	van	van	PROPN
ajfsoa-268	37	51	vliet	vliet	PROPN
ajfsoa-268	37	52	,	,	PUNCT
ajfsoa-268	37	53	1994	1994	NUM
ajfsoa-268	37	54	)	)	PUNCT
ajfsoa-268	37	55	.	.	PUNCT
ajfsoa-268	38	1	however	however	ADV
ajfsoa-268	38	2	,	,	PUNCT
ajfsoa-268	38	3	it	it	PRON
ajfsoa-268	38	4	has	have	AUX
ajfsoa-268	38	5	been	be	AUX
ajfsoa-268	38	6	known	know	VERB
ajfsoa-268	38	7	that	that	PRON
ajfsoa-268	38	8	phase	phase	NOUN
ajfsoa-268	38	9	separation	separation	NOUN
ajfsoa-268	38	10	occurs	occur	VERB
ajfsoa-268	38	11	in	in	ADP
ajfsoa-268	38	12	aqueous	aqueous	ADJ
ajfsoa-268	38	13	mixtures	mixture	NOUN
ajfsoa-268	38	14	of	of	ADP
ajfsoa-268	38	15	gelatin	gelatin	NOUN
ajfsoa-268	38	16	and	and	CCONJ
ajfsoa-268	38	17	starch	starch	NOUN
ajfsoa-268	38	18	for	for	ADP
ajfsoa-268	38	19	various	various	ADJ
ajfsoa-268	38	20	types	type	NOUN
ajfsoa-268	38	21	of	of	ADP
ajfsoa-268	38	22	starch	starch	NOUN
ajfsoa-268	38	23	at	at	ADP
ajfsoa-268	38	24	concentrations	concentration	NOUN
ajfsoa-268	38	25	above	above	ADV
ajfsoa-268	38	26	-1	-1	PUNCT
ajfsoa-268	38	27	wt%	wt%	PROPN
ajfsoa-268	38	28	(	(	PUNCT
ajfsoa-268	38	29	ostwald	ostwald	NOUN
ajfsoa-268	38	30	and	and	CCONJ
ajfsoa-268	38	31	hertel	hertel	NOUN
ajfsoa-268	38	32	,	,	PUNCT
ajfsoa-268	38	33	1929	1929	NUM
ajfsoa-268	38	34	)	)	PUNCT
ajfsoa-268	38	35	and	and	CCONJ
ajfsoa-268	38	36	this	this	PRON
ajfsoa-268	38	37	could	could	AUX
ajfsoa-268	38	38	possibly	possibly	ADV
ajfsoa-268	38	39	affect	affect	VERB
ajfsoa-268	38	40	the	the	DET
ajfsoa-268	38	41	functional	functional	ADJ
ajfsoa-268	38	42	properties	property	NOUN
ajfsoa-268	38	43	of	of	ADP
ajfsoa-268	38	44	gelatin	gelatin	NOUN
ajfsoa-268	38	45	in	in	ADP
ajfsoa-268	38	46	starchy	starchy	ADJ
ajfsoa-268	38	47	foods	food	NOUN
ajfsoa-268	38	48	.	.	PUNCT
ajfsoa-268	39	1	cassava	cassava	NOUN
ajfsoa-268	39	2	starch	starch	NOUN
ajfsoa-268	39	3	has	have	VERB
ajfsoa-268	39	4	high	high	ADJ
ajfsoa-268	39	5	amylose	amylose	ADJ
ajfsoa-268	39	6	content	content	NOUN
ajfsoa-268	39	7	,	,	PUNCT
ajfsoa-268	39	8	usually	usually	ADV
ajfsoa-268	39	9	in	in	ADP
ajfsoa-268	39	10	the	the	DET
ajfsoa-268	39	11	range	range	NOUN
ajfsoa-268	39	12	of	of	ADP
ajfsoa-268	39	13	13.6	13.6	NUM
ajfsoa-268	39	14	to	to	PART
ajfsoa-268	39	15	19.1	19.1	NUM
ajfsoa-268	39	16	%	%	NOUN
ajfsoa-268	39	17	(	(	PUNCT
ajfsoa-268	39	18	defloor	defloor	PROPN
ajfsoa-268	39	19	et	et	PROPN
ajfsoa-268	39	20	al	al	PROPN
ajfsoa-268	39	21	.	.	PROPN
ajfsoa-268	39	22	,	,	PUNCT
ajfsoa-268	39	23	1998	1998	NUM
ajfsoa-268	39	24	)	)	PUNCT
ajfsoa-268	39	25	which	which	PRON
ajfsoa-268	39	26	helps	help	VERB
ajfsoa-268	39	27	it	it	PRON
ajfsoa-268	39	28	to	to	PART
ajfsoa-268	39	29	retrograde	retrograde	VERB
ajfsoa-268	39	30	easily	easily	ADV
ajfsoa-268	39	31	at	at	ADP
ajfsoa-268	39	32	room	room	NOUN
ajfsoa-268	39	33	temperature	temperature	NOUN
ajfsoa-268	39	34	(	(	PUNCT
ajfsoa-268	39	35	thomas	thomas	PROPN
ajfsoa-268	39	36	and	and	CCONJ
ajfsoa-268	39	37	atwel	atwel	PROPN
ajfsoa-268	39	38	,	,	PUNCT
ajfsoa-268	39	39	1999	1999	NUM
ajfsoa-268	39	40	)	)	PUNCT
ajfsoa-268	39	41	and	and	CCONJ
ajfsoa-268	39	42	therefore	therefore	ADV
ajfsoa-268	39	43	helps	help	VERB
ajfsoa-268	39	44	in	in	ADP
ajfsoa-268	39	45	stabilization/	stabilization/	NUM
ajfsoa-268	39	46	solidification	solidification	NOUN
ajfsoa-268	39	47	of	of	ADP
ajfsoa-268	39	48	other	other	ADJ
ajfsoa-268	39	49	food	food	NOUN
ajfsoa-268	39	50	components	component	NOUN
ajfsoa-268	39	51	added	add	VERB
ajfsoa-268	39	52	to	to	ADP
ajfsoa-268	39	53	it	it	PRON
ajfsoa-268	39	54	.	.	PUNCT
ajfsoa-268	40	1	it	it	PRON
ajfsoa-268	40	2	is	be	AUX
ajfsoa-268	40	3	expected	expect	VERB
ajfsoa-268	40	4	this	this	DET
ajfsoa-268	40	5	potential	potential	NOUN
ajfsoa-268	40	6	of	of	ADP
ajfsoa-268	40	7	cassava	cassava	NOUN
ajfsoa-268	40	8	starch	starch	NOUN
ajfsoa-268	40	9	will	will	AUX
ajfsoa-268	40	10	tremendously	tremendously	ADV
ajfsoa-268	40	11	assist	assist	VERB
ajfsoa-268	40	12	in	in	ADP
ajfsoa-268	40	13	the	the	DET
ajfsoa-268	40	14	transforming	transforming	NOUN
ajfsoa-268	40	15	of	of	ADP
ajfsoa-268	40	16	the	the	DET
ajfsoa-268	40	17	gelatin	gelatin	NOUN
ajfsoa-268	40	18	from	from	ADP
ajfsoa-268	40	19	the	the	DET
ajfsoa-268	40	20	flying	fly	VERB
ajfsoa-268	40	21	gurnard	gurnard	NOUN
ajfsoa-268	40	22	into	into	ADP
ajfsoa-268	40	23	a	a	DET
ajfsoa-268	40	24	semi	semi	ADJ
ajfsoa-268	40	25	-	-	ADJ
ajfsoa-268	40	26	solid	solid	ADJ
ajfsoa-268	40	27	form	form	NOUN
ajfsoa-268	40	28	which	which	PRON
ajfsoa-268	40	29	helps	help	VERB
ajfsoa-268	40	30	in	in	ADP
ajfsoa-268	40	31	food	food	NOUN
ajfsoa-268	40	32	preparation	preparation	NOUN
ajfsoa-268	40	33	and	and	CCONJ
ajfsoa-268	40	34	packaging	packaging	NOUN
ajfsoa-268	40	35	unfortunately	unfortunately	ADV
ajfsoa-268	40	36	,	,	PUNCT
ajfsoa-268	40	37	there	there	PRON
ajfsoa-268	40	38	is	be	VERB
ajfsoa-268	40	39	paucity	paucity	NOUN
ajfsoa-268	40	40	of	of	ADP
ajfsoa-268	40	41	information	information	NOUN
ajfsoa-268	40	42	of	of	ADP
ajfsoa-268	40	43	the	the	DET
ajfsoa-268	40	44	interactions	interaction	NOUN
ajfsoa-268	40	45	of	of	ADP
ajfsoa-268	40	46	the	the	DET
ajfsoa-268	40	47	starch	starch	NOUN
ajfsoa-268	40	48	and	and	CCONJ
ajfsoa-268	40	49	gelatin	gelatin	NOUN
ajfsoa-268	40	50	obtained	obtain	VERB
ajfsoa-268	40	51	from	from	ADP
ajfsoa-268	40	52	this	this	DET
ajfsoa-268	40	53	fish	fish	NOUN
ajfsoa-268	40	54	skin	skin	NOUN
ajfsoa-268	40	55	.	.	PUNCT
ajfsoa-268	41	1	this	this	DET
ajfsoa-268	41	2	study	study	NOUN
ajfsoa-268	41	3	therefore	therefore	ADV
ajfsoa-268	41	4	concerns	concern	VERB
ajfsoa-268	41	5	the	the	DET
ajfsoa-268	41	6	characterisation	characterisation	NOUN
ajfsoa-268	41	7	of	of	ADP
ajfsoa-268	41	8	the	the	DET
ajfsoa-268	41	9	gelatin	gelatin	NOUN
ajfsoa-268	41	10	from	from	ADP
ajfsoa-268	41	11	the	the	DET
ajfsoa-268	41	12	skin	skin	NOUN
ajfsoa-268	41	13	of	of	ADP
ajfsoa-268	41	14	the	the	DET
ajfsoa-268	41	15	flying	fly	VERB
ajfsoa-268	41	16	gurnard	gurnard	NOUN
ajfsoa-268	41	17	and	and	CCONJ
ajfsoa-268	41	18	how	how	SCONJ
ajfsoa-268	41	19	it	it	PRON
ajfsoa-268	41	20	interacts	interact	VERB
ajfsoa-268	41	21	with	with	ADP
ajfsoa-268	41	22	cassava	cassava	NOUN
ajfsoa-268	41	23	starch	starch	NOUN
ajfsoa-268	41	24	.	.	PUNCT
ajfsoa-268	42	1	materials	material	NOUN
ajfsoa-268	42	2	and	and	CCONJ
ajfsoa-268	42	3	methods	method	NOUN
ajfsoa-268	42	4	materials	material	NOUN
ajfsoa-268	42	5	freshly	freshly	ADV
ajfsoa-268	42	6	landed	land	VERB
ajfsoa-268	42	7	flying	fly	VERB
ajfsoa-268	42	8	gurnard	gurnard	ADJ
ajfsoa-268	42	9	fish	fish	NOUN
ajfsoa-268	42	10	(	(	PUNCT
ajfsoa-268	42	11	d.	d.	PROPN
ajfsoa-268	42	12	volitans	volitans	PROPN
ajfsoa-268	42	13	.	.	PUNCT
ajfsoa-268	43	1	l	l	NOUN
ajfsoa-268	43	2	)	)	PUNCT
ajfsoa-268	43	3	was	be	AUX
ajfsoa-268	43	4	purchased	purchase	VERB
ajfsoa-268	43	5	from	from	ADP
ajfsoa-268	43	6	fishmongers	fishmonger	NOUN
ajfsoa-268	43	7	at	at	ADP
ajfsoa-268	43	8	the	the	DET
ajfsoa-268	43	9	canoe	canoe	NOUN
ajfsoa-268	43	10	landing	landing	NOUN
ajfsoa-268	43	11	beach	beach	NOUN
ajfsoa-268	43	12	of	of	ADP
ajfsoa-268	43	13	tema	tema	NOUN
ajfsoa-268	43	14	in	in	ADP
ajfsoa-268	43	15	ghana	ghana	PROPN
ajfsoa-268	43	16	.	.	PUNCT
ajfsoa-268	44	1	the	the	DET
ajfsoa-268	44	2	fish	fish	NOUN
ajfsoa-268	44	3	were	be	AUX
ajfsoa-268	44	4	held	hold	VERB
ajfsoa-268	44	5	in	in	ADP
ajfsoa-268	44	6	ice	ice	NOUN
ajfsoa-268	44	7	at	at	ADP
ajfsoa-268	44	8	–	–	PUNCT
ajfsoa-268	44	9	30	30	NUM
ajfsoa-268	44	10	°	°	NOUN
ajfsoa-268	44	11	c	c	NOUN
ajfsoa-268	44	12	.	.	PUNCT
ajfsoa-268	45	1	fish	fish	NOUN
ajfsoa-268	45	2	skin	skin	NOUN
ajfsoa-268	45	3	was	be	AUX
ajfsoa-268	45	4	removed	remove	VERB
ajfsoa-268	45	5	from	from	ADP
ajfsoa-268	45	6	the	the	DET
ajfsoa-268	45	7	thawed	thaw	VERB
ajfsoa-268	45	8	flying	fly	VERB
ajfsoa-268	45	9	gurnard	gurnard	NOUN
ajfsoa-268	45	10	.	.	PUNCT
ajfsoa-268	46	1	methods	method	NOUN
ajfsoa-268	46	2	gelatin	gelatin	NOUN
ajfsoa-268	46	3	preparation	preparation	NOUN
ajfsoa-268	46	4	gelatin	gelatin	NOUN
ajfsoa-268	46	5	was	be	AUX
ajfsoa-268	46	6	prepared	prepare	VERB
ajfsoa-268	46	7	from	from	ADP
ajfsoa-268	46	8	the	the	DET
ajfsoa-268	46	9	skins	skin	NOUN
ajfsoa-268	46	10	of	of	ADP
ajfsoa-268	46	11	the	the	DET
ajfsoa-268	46	12	flying	fly	VERB
ajfsoa-268	46	13	gurnard	gurnard	NOUN
ajfsoa-268	46	14	according	accord	VERB
ajfsoa-268	46	15	to	to	ADP
ajfsoa-268	46	16	the	the	DET
ajfsoa-268	46	17	method	method	NOUN
ajfsoa-268	46	18	of	of	ADP
ajfsoa-268	46	19	gudmundsson	gudmundsson	NOUN
ajfsoa-268	46	20	and	and	CCONJ
ajfsoa-268	46	21	hafsteinsson	hafsteinsson	NOUN
ajfsoa-268	46	22	(	(	PUNCT
ajfsoa-268	46	23	1997	1997	NUM
ajfsoa-268	46	24	)	)	PUNCT
ajfsoa-268	46	25	.	.	PUNCT
ajfsoa-268	47	1	proximate	proximate	VERB
ajfsoa-268	47	2	composition	composition	NOUN
ajfsoa-268	47	3	and	and	CCONJ
ajfsoa-268	47	4	amino	amino	NOUN
ajfsoa-268	47	5	acid	acid	NOUN
ajfsoa-268	47	6	analysis	analysis	NOUN
ajfsoa-268	47	7	the	the	DET
ajfsoa-268	47	8	moisture	moisture	NOUN
ajfsoa-268	47	9	,	,	PUNCT
ajfsoa-268	47	10	crude	crude	ADJ
ajfsoa-268	47	11	fat	fat	NOUN
ajfsoa-268	47	12	,	,	PUNCT
ajfsoa-268	47	13	ash	ash	NOUN
ajfsoa-268	47	14	,	,	PUNCT
ajfsoa-268	47	15	colour	colour	NOUN
ajfsoa-268	47	16	and	and	CCONJ
ajfsoa-268	47	17	ph	ph	NOUN
ajfsoa-268	47	18	were	be	AUX
ajfsoa-268	47	19	determined	determine	VERB
ajfsoa-268	47	20	according	accord	VERB
ajfsoa-268	47	21	to	to	ADP
ajfsoa-268	47	22	the	the	DET
ajfsoa-268	47	23	methods	method	NOUN
ajfsoa-268	47	24	outlined	outline	VERB
ajfsoa-268	47	25	in	in	ADP
ajfsoa-268	47	26	the	the	DET
ajfsoa-268	47	27	gelatin	gelatin	NOUN
ajfsoa-268	47	28	manufacturers	manufacturer	NOUN
ajfsoa-268	47	29	of	of	ADP
ajfsoa-268	47	30	europe	europe	PROPN
ajfsoa-268	47	31	monograph	monograph	PROPN
ajfsoa-268	47	32	(	(	PUNCT
ajfsoa-268	47	33	gme	gme	NOUN
ajfsoa-268	47	34	)	)	PUNCT
ajfsoa-268	47	35	version	version	NOUN
ajfsoa-268	47	36	1	1	NUM
ajfsoa-268	47	37	,	,	PUNCT
ajfsoa-268	47	38	july	july	PROPN
ajfsoa-268	47	39	2000	2000	NUM
ajfsoa-268	47	40	.	.	PUNCT
ajfsoa-268	48	1	protein	protein	NOUN
ajfsoa-268	48	2	digestion	digestion	NOUN
ajfsoa-268	48	3	was	be	AUX
ajfsoa-268	48	4	by	by	ADP
ajfsoa-268	48	5	methods	method	NOUN
ajfsoa-268	48	6	of	of	ADP
ajfsoa-268	48	7	to	to	PART
ajfsoa-268	48	8	ensure	ensure	VERB
ajfsoa-268	48	9	complete	complete	ADJ
ajfsoa-268	48	10	hydrolysis	hydrolysis	NOUN
ajfsoa-268	48	11	of	of	ADP
ajfsoa-268	48	12	collagen	collagen	NOUN
ajfsoa-268	48	13	(	(	PUNCT
ajfsoa-268	48	14	eastoe	eastoe	ADJ
ajfsoa-268	48	15	and	and	CCONJ
ajfsoa-268	48	16	eastoe	eastoe	ADJ
ajfsoa-268	48	17	,	,	PUNCT
ajfsoa-268	48	18	1952	1952	NUM
ajfsoa-268	48	19	)	)	PUNCT
ajfsoa-268	48	20	.	.	PUNCT
ajfsoa-268	49	1	the	the	DET
ajfsoa-268	49	2	gelatin	gelatin	NOUN
ajfsoa-268	49	3	was	be	AUX
ajfsoa-268	49	4	hydrolysed	hydrolyse	VERB
ajfsoa-268	49	5	with	with	ADP
ajfsoa-268	49	6	6	6	NUM
ajfsoa-268	49	7	n	n	NOUN
ajfsoa-268	49	8	hcl	hcl	PROPN
ajfsoa-268	49	9	(	(	PUNCT
ajfsoa-268	49	10	20	20	NUM
ajfsoa-268	49	11	ml	ml	NOUN
ajfsoa-268	49	12	)	)	PUNCT
ajfsoa-268	49	13	at	at	ADP
ajfsoa-268	49	14	110	110	NUM
ajfsoa-268	49	15	°	°	ADP
ajfsoa-268	49	16	c	c	NOUN
ajfsoa-268	49	17	for	for	ADP
ajfsoa-268	49	18	24	24	NUM
ajfsoa-268	49	19	h	h	NOUN
ajfsoa-268	49	20	to	to	PART
ajfsoa-268	49	21	yield	yield	VERB
ajfsoa-268	49	22	amino	amino	ADJ
ajfsoa-268	49	23	acids	acid	NOUN
ajfsoa-268	49	24	.	.	PUNCT
ajfsoa-268	50	1	the	the	DET
ajfsoa-268	50	2	hydrolysed	hydrolyse	VERB
ajfsoa-268	50	3	samples	sample	NOUN
ajfsoa-268	50	4	and	and	CCONJ
ajfsoa-268	50	5	amino	amino	NOUN
ajfsoa-268	50	6	acid	acid	NOUN
ajfsoa-268	50	7	standards	standard	NOUN
ajfsoa-268	50	8	(	(	PUNCT
ajfsoa-268	50	9	20	20	NUM
ajfsoa-268	50	10	l	l	NOUN
ajfsoa-268	50	11	)	)	PUNCT
ajfsoa-268	50	12	were	be	AUX
ajfsoa-268	50	13	derivatized	derivatize	VERB
ajfsoa-268	50	14	with	with	ADP
ajfsoa-268	50	15	phenylisothiocyanate	phenylisothiocyanate	ADJ
ajfsoa-268	50	16	(	(	PUNCT
ajfsoa-268	50	17	pitc	pitc	NOUN
ajfsoa-268	50	18	)	)	PUNCT
ajfsoa-268	50	19	according	accord	VERB
ajfsoa-268	50	20	to	to	ADP
ajfsoa-268	50	21	the	the	DET
ajfsoa-268	50	22	waters	water	NOUN
ajfsoa-268	50	23	pico	pico	NOUN
ajfsoa-268	50	24	-	-	PUNCT
ajfsoa-268	50	25	tag	tag	NOUN
ajfsoa-268	50	26	method	method	NOUN
ajfsoa-268	50	27	(	(	PUNCT
ajfsoa-268	50	28	1986	1986	NUM
ajfsoa-268	50	29	)	)	PUNCT
ajfsoa-268	50	30	.	.	PUNCT
ajfsoa-268	51	1	the	the	DET
ajfsoa-268	51	2	amino	amino	NOUN
ajfsoa-268	51	3	acids	acid	NOUN
ajfsoa-268	51	4	were	be	AUX
ajfsoa-268	51	5	then	then	ADV
ajfsoa-268	51	6	were	be	AUX
ajfsoa-268	51	7	measured	measure	VERB
ajfsoa-268	51	8	in	in	ADP
ajfsoa-268	51	9	triplicate	triplicate	NOUN
ajfsoa-268	51	10	by	by	ADP
ajfsoa-268	51	11	hplc	hplc	PROPN
ajfsoa-268	51	12	(	(	PUNCT
ajfsoa-268	51	13	bildlingmeyer	bildlingmeyer	NOUN
ajfsoa-268	51	14	et	et	PROPN
ajfsoa-268	51	15	al	al	PROPN
ajfsoa-268	51	16	.	.	PROPN
ajfsoa-268	51	17	,	,	PUNCT
ajfsoa-268	51	18	1987	1987	NUM
ajfsoa-268	51	19	)	)	PUNCT
ajfsoa-268	51	20	.	.	PUNCT
ajfsoa-268	52	1	bloom	bloom	NOUN
ajfsoa-268	52	2	strength	strength	NOUN
ajfsoa-268	52	3	a	a	DET
ajfsoa-268	52	4	gelatin	gelatin	NOUN
ajfsoa-268	52	5	concentration	concentration	NOUN
ajfsoa-268	52	6	of	of	ADP
ajfsoa-268	52	7	6.67	6.67	NUM
ajfsoa-268	52	8	%	%	NOUN
ajfsoa-268	52	9	(	(	PUNCT
ajfsoa-268	52	10	w	w	NOUN
ajfsoa-268	52	11	/	/	SYM
ajfsoa-268	52	12	v	v	NOUN
ajfsoa-268	52	13	)	)	PUNCT
ajfsoa-268	52	14	was	be	AUX
ajfsoa-268	52	15	prepared	prepare	VERB
ajfsoa-268	52	16	and	and	CCONJ
ajfsoa-268	52	17	brought	bring	VERB
ajfsoa-268	52	18	up	up	ADP
ajfsoa-268	52	19	to	to	ADP
ajfsoa-268	52	20	22	22	NUM
ajfsoa-268	52	21	°	°	NOUN
ajfsoa-268	52	22	c	c	NOUN
ajfsoa-268	52	23	for	for	ADP
ajfsoa-268	52	24	3	3	NUM
ajfsoa-268	52	25	h.	h.	NOUN
ajfsoa-268	52	26	then	then	ADV
ajfsoa-268	52	27	after	after	SCONJ
ajfsoa-268	52	28	it	it	PRON
ajfsoa-268	52	29	was	be	AUX
ajfsoa-268	52	30	brought	bring	VERB
ajfsoa-268	52	31	to	to	ADP
ajfsoa-268	52	32	60	60	NUM
ajfsoa-268	52	33	°	°	NOUN
ajfsoa-268	52	34	c	c	NOUN
ajfsoa-268	52	35	(	(	PUNCT
ajfsoa-268	52	36	but	but	CCONJ
ajfsoa-268	52	37	not	not	PART
ajfsoa-268	52	38	exceeding	exceed	VERB
ajfsoa-268	52	39	)	)	PUNCT
ajfsoa-268	52	40	on	on	ADP
ajfsoa-268	52	41	a	a	DET
ajfsoa-268	52	42	magnetic	magnetic	ADJ
ajfsoa-268	52	43	heater	heater	NOUN
ajfsoa-268	52	44	stirrer	stirrer	NOUN
ajfsoa-268	52	45	for	for	ADP
ajfsoa-268	52	46	approximately	approximately	ADV
ajfsoa-268	52	47	15	15	NUM
ajfsoa-268	52	48	min	min	NOUN
ajfsoa-268	52	49	,	,	PUNCT
ajfsoa-268	52	50	for	for	SCONJ
ajfsoa-268	52	51	the	the	DET
ajfsoa-268	52	52	gelatin	gelatin	NOUN
ajfsoa-268	52	53	to	to	PART
ajfsoa-268	52	54	dissolve	dissolve	VERB
ajfsoa-268	52	55	completely	completely	ADV
ajfsoa-268	52	56	and	and	CCONJ
ajfsoa-268	52	57	immediately	immediately	ADV
ajfsoa-268	52	58	introduced	introduce	VERB
ajfsoa-268	52	59	into	into	ADP
ajfsoa-268	52	60	standard	standard	ADJ
ajfsoa-268	52	61	bloom	bloom	NOUN
ajfsoa-268	52	62	jars	jar	NOUN
ajfsoa-268	52	63	and	and	CCONJ
ajfsoa-268	52	64	covered	cover	VERB
ajfsoa-268	52	65	after	after	ADP
ajfsoa-268	52	66	2	2	NUM
ajfsoa-268	52	67	min	min	NOUN
ajfsoa-268	52	68	.	.	PUNCT
ajfsoa-268	53	1	the	the	DET
ajfsoa-268	53	2	bloom	bloom	NOUN
ajfsoa-268	53	3	jars	jar	NOUN
ajfsoa-268	53	4	were	be	AUX
ajfsoa-268	53	5	left	leave	VERB
ajfsoa-268	53	6	to	to	PART
ajfsoa-268	53	7	condition	condition	VERB
ajfsoa-268	53	8	for	for	ADP
ajfsoa-268	53	9	16	16	NUM
ajfsoa-268	53	10	h	h	NOUN
ajfsoa-268	53	11	in	in	ADP
ajfsoa-268	53	12	a	a	DET
ajfsoa-268	53	13	water	water	NOUN
ajfsoa-268	53	14	bath	bath	NOUN
ajfsoa-268	53	15	at	at	ADP
ajfsoa-268	53	16	10	10	NUM
ajfsoa-268	53	17	°	°	NOUN
ajfsoa-268	53	18	c	c	NOUN
ajfsoa-268	53	19	.	.	PUNCT
ajfsoa-268	54	1	the	the	DET
ajfsoa-268	54	2	bloom	bloom	NOUN
ajfsoa-268	54	3	jars	jar	NOUN
ajfsoa-268	54	4	were	be	AUX
ajfsoa-268	54	5	centrally	centrally	ADV
ajfsoa-268	54	6	placed	place	VERB
ajfsoa-268	54	7	under	under	ADP
ajfsoa-268	54	8	a	a	DET
ajfsoa-268	54	9	0.5	0.5	NUM
ajfsoa-268	54	10	mm	mm	NOUN
ajfsoa-268	54	11	radius	radius	NOUN
ajfsoa-268	54	12	cylinder	cylinder	NOUN
ajfsoa-268	54	13	probe	probe	NOUN
ajfsoa-268	54	14	attached	attach	VERB
ajfsoa-268	54	15	to	to	ADP
ajfsoa-268	54	16	a	a	DET
ajfsoa-268	54	17	texture	texture	ADJ
ajfsoa-268	54	18	analyser	analyser	NOUN
ajfsoa-268	54	19	(	(	PUNCT
ajfsoa-268	54	20	ta	ta	NOUN
ajfsoa-268	54	21	-	-	PUNCT
ajfsoa-268	54	22	xt2i	xt2i	ADJ
ajfsoa-268	54	23	)	)	PUNCT
ajfsoa-268	54	24	stable	stable	ADJ
ajfsoa-268	54	25	micro	micro	PROPN
ajfsoa-268	54	26	systems	systems	PROPN
ajfsoa-268	54	27	.	.	PUNCT
ajfsoa-268	55	1	the	the	DET
ajfsoa-268	55	2	bloom	bloom	NOUN
ajfsoa-268	55	3	strength	strength	NOUN
ajfsoa-268	55	4	of	of	ADP
ajfsoa-268	55	5	the	the	DET
ajfsoa-268	55	6	gelatin	gelatin	NOUN
ajfsoa-268	55	7	was	be	AUX
ajfsoa-268	55	8	determined	determine	VERB
ajfsoa-268	55	9	according	accord	VERB
ajfsoa-268	55	10	to	to	ADP
ajfsoa-268	55	11	the	the	DET
ajfsoa-268	55	12	method	method	NOUN
ajfsoa-268	55	13	described	describe	VERB
ajfsoa-268	55	14	by	by	ADP
ajfsoa-268	55	15	stable	stable	ADJ
ajfsoa-268	55	16	micro	micro	PROPN
ajfsoa-268	55	17	systems	system	NOUN
ajfsoa-268	55	18	,	,	PUNCT
ajfsoa-268	55	19	in	in	ADP
ajfsoa-268	55	20	accordance	accordance	NOUN
ajfsoa-268	55	21	with	with	ADP
ajfsoa-268	55	22	gme	gme	PROPN
ajfsoa-268	55	23	2000	2000	NUM
ajfsoa-268	55	24	.	.	PUNCT
ajfsoa-268	56	1	interaction	interaction	NOUN
ajfsoa-268	56	2	studies	study	NOUN
ajfsoa-268	56	3	with	with	ADP
ajfsoa-268	56	4	cassava	cassava	NOUN
ajfsoa-268	56	5	starch	starch	NOUN
ajfsoa-268	56	6	samples	sample	NOUN
ajfsoa-268	56	7	of	of	ADP
ajfsoa-268	56	8	the	the	DET
ajfsoa-268	56	9	flying	fly	VERB
ajfsoa-268	56	10	gurnard	gurnard	ADJ
ajfsoa-268	56	11	gelatin	gelatin	NOUN
ajfsoa-268	56	12	and	and	CCONJ
ajfsoa-268	56	13	cassava	cassava	NOUN
ajfsoa-268	56	14	starch	starch	NOUN
ajfsoa-268	56	15	were	be	AUX
ajfsoa-268	56	16	mixed	mix	VERB
ajfsoa-268	56	17	in	in	ADP
ajfsoa-268	56	18	the	the	DET
ajfsoa-268	56	19	ratio	ratio	NOUN
ajfsoa-268	56	20	0:10	0:10	NUM
ajfsoa-268	56	21	;	;	PUNCT
ajfsoa-268	56	22	1:4	1:4	NUM
ajfsoa-268	56	23	;	;	PUNCT
ajfsoa-268	56	24	1:1	1:1	NUM
ajfsoa-268	56	25	;	;	PUNCT
ajfsoa-268	56	26	4:1	4:1	NUM
ajfsoa-268	56	27	and	and	CCONJ
ajfsoa-268	56	28	10:0	10:0	NUM
ajfsoa-268	56	29	(	(	PUNCT
ajfsoa-268	56	30	w	w	PROPN
ajfsoa-268	56	31	/	/	SYM
ajfsoa-268	56	32	v	v	NOUN
ajfsoa-268	56	33	in	in	ADP
ajfsoa-268	56	34	distilled	distil	VERB
ajfsoa-268	56	35	water	water	NOUN
ajfsoa-268	56	36	)	)	PUNCT
ajfsoa-268	56	37	and	and	CCONJ
ajfsoa-268	56	38	subjected	subject	VERB
ajfsoa-268	56	39	to	to	ADP
ajfsoa-268	56	40	rheological	rheological	ADJ
ajfsoa-268	56	41	and	and	CCONJ
ajfsoa-268	56	42	differential	differential	NOUN
ajfsoa-268	56	43	scanning	scanning	NOUN
ajfsoa-268	56	44	calorimetry	calorimetry	NOUN
ajfsoa-268	56	45	(	(	PUNCT
ajfsoa-268	56	46	dsc	dsc	NOUN
ajfsoa-268	56	47	)	)	PUNCT
ajfsoa-268	56	48	studies	study	NOUN
ajfsoa-268	56	49	to	to	PART
ajfsoa-268	56	50	evaluate	evaluate	VERB
ajfsoa-268	56	51	the	the	DET
ajfsoa-268	56	52	components	component	NOUN
ajfsoa-268	56	53	interactions	interaction	NOUN
ajfsoa-268	56	54	for	for	ADP
ajfsoa-268	56	55	potential	potential	ADJ
ajfsoa-268	56	56	development	development	NOUN
ajfsoa-268	56	57	of	of	ADP
ajfsoa-268	56	58	products	product	NOUN
ajfsoa-268	56	59	.	.	PUNCT
ajfsoa-268	57	1	these	these	DET
ajfsoa-268	57	2	ratios	ratio	NOUN
ajfsoa-268	57	3	were	be	AUX
ajfsoa-268	57	4	selected	select	VERB
ajfsoa-268	57	5	since	since	SCONJ
ajfsoa-268	57	6	phase	phase	NOUN
ajfsoa-268	57	7	separation	separation	NOUN
ajfsoa-268	57	8	occurs	occur	VERB
ajfsoa-268	57	9	in	in	ADP
ajfsoa-268	57	10	aqueous	aqueous	ADJ
ajfsoa-268	57	11	mixtures	mixture	NOUN
ajfsoa-268	57	12	of	of	ADP
ajfsoa-268	57	13	gelatin	gelatin	NOUN
ajfsoa-268	57	14	and	and	CCONJ
ajfsoa-268	57	15	starch	starch	NOUN
ajfsoa-268	57	16	at	at	ADP
ajfsoa-268	57	17	starch	starch	NOUN
ajfsoa-268	57	18	concentrations	concentration	NOUN
ajfsoa-268	57	19	above	above	ADV
ajfsoa-268	57	20	-1	-1	PUNCT
ajfsoa-268	57	21	wt%	wt%	PROPN
ajfsoa-268	57	22	(	(	PUNCT
ajfsoa-268	57	23	ostwald	ostwald	NOUN
ajfsoa-268	57	24	and	and	CCONJ
ajfsoa-268	57	25	hertel	hertel	NOUN
ajfsoa-268	57	26	,	,	PUNCT
ajfsoa-268	57	27	1929	1929	NUM
ajfsoa-268	57	28	)	)	PUNCT
ajfsoa-268	57	29	.	.	PUNCT
ajfsoa-268	58	1	rheological	rheological	ADJ
ajfsoa-268	58	2	measurements	measurement	NOUN
ajfsoa-268	58	3	the	the	DET
ajfsoa-268	58	4	blended	blend	VERB
ajfsoa-268	58	5	samples	sample	NOUN
ajfsoa-268	58	6	of	of	ADP
ajfsoa-268	58	7	gelatin	gelatin	NOUN
ajfsoa-268	58	8	and	and	CCONJ
ajfsoa-268	58	9	cassava	cassava	NOUN
ajfsoa-268	58	10	starch	starch	NOUN
ajfsoa-268	58	11	at	at	ADP
ajfsoa-268	58	12	the	the	DET
ajfsoa-268	58	13	various	various	ADJ
ajfsoa-268	58	14	proportions	proportion	NOUN
ajfsoa-268	58	15	were	be	AUX
ajfsoa-268	58	16	subjected	subject	VERB
ajfsoa-268	58	17	to	to	ADP
ajfsoa-268	58	18	small	small	ADJ
ajfsoa-268	58	19	-	-	PUNCT
ajfsoa-268	58	20	deformation	deformation	NOUN
ajfsoa-268	58	21	oscillatory	oscillatory	ADJ
ajfsoa-268	58	22	measurements	measurement	NOUN
ajfsoa-268	58	23	with	with	ADP
ajfsoa-268	58	24	a	a	DET
ajfsoa-268	58	25	rheumatics	rheumatic	NOUN
ajfsoa-268	58	26	controlled	control	VERB
ajfsoa-268	58	27	stress	stress	NOUN
ajfsoa-268	58	28	rheometer	rheometer	NOUN
ajfsoa-268	58	29	and	and	CCONJ
ajfsoa-268	58	30	a	a	DET
ajfsoa-268	58	31	40	40	NUM
ajfsoa-268	58	32	mm	mm	NOUN
ajfsoa-268	58	33	parallel	parallel	ADJ
ajfsoa-268	58	34	plate	plate	NOUN
ajfsoa-268	58	35	geometry	geometry	NOUN
ajfsoa-268	58	36	with	with	ADP
ajfsoa-268	58	37	a	a	DET
ajfsoa-268	58	38	gap	gap	NOUN
ajfsoa-268	58	39	of	of	ADP
ajfsoa-268	58	40	0.3	0.3	NUM
ajfsoa-268	58	41	mm	mm	NOUN
ajfsoa-268	58	42	and	and	CCONJ
ajfsoa-268	58	43	frequency	frequency	NOUN
ajfsoa-268	58	44	of	of	ADP
ajfsoa-268	58	45	1	1	NUM
ajfsoa-268	58	46	radian	radian	NOUN
ajfsoa-268	58	47	per	per	ADP
ajfsoa-268	58	48	second	second	NOUN
ajfsoa-268	58	49	,	,	PUNCT
ajfsoa-268	58	50	to	to	PART
ajfsoa-268	58	51	obtain	obtain	VERB
ajfsoa-268	58	52	sufficient	sufficient	ADJ
ajfsoa-268	58	53	data	datum	NOUN
ajfsoa-268	58	54	without	without	ADP
ajfsoa-268	58	55	compromising	compromise	VERB
ajfsoa-268	58	56	the	the	DET
ajfsoa-268	58	57	measurements	measurement	NOUN
ajfsoa-268	58	58	of	of	ADP
ajfsoa-268	58	59	entanglements	entanglement	NOUN
ajfsoa-268	58	60	.	.	PUNCT
ajfsoa-268	59	1	a	a	DET
ajfsoa-268	59	2	dynamic	dynamic	ADJ
ajfsoa-268	59	3	temperature	temperature	NOUN
ajfsoa-268	59	4	sweep	sweep	NOUN
ajfsoa-268	59	5	was	be	AUX
ajfsoa-268	59	6	performed	perform	VERB
ajfsoa-268	59	7	between	between	ADP
ajfsoa-268	59	8	20	20	NUM
ajfsoa-268	59	9	and	and	CCONJ
ajfsoa-268	59	10	2c	2c	NOUN
ajfsoa-268	59	11	at	at	ADP
ajfsoa-268	59	12	a	a	DET
ajfsoa-268	59	13	rate	rate	NOUN
ajfsoa-268	59	14	of	of	ADP
ajfsoa-268	59	15	1c	1c	NUM
ajfsoa-268	59	16	/min	/min	PUNCT
ajfsoa-268	59	17	and	and	CCONJ
ajfsoa-268	59	18	then	then	ADV
ajfsoa-268	59	19	heated	heat	VERB
ajfsoa-268	59	20	to	to	ADP
ajfsoa-268	59	21	20c	20c	NUM
ajfsoa-268	59	22	.	.	PUNCT
ajfsoa-268	60	1	the	the	DET
ajfsoa-268	60	2	applied	apply	VERB
ajfsoa-268	60	3	stress	stress	NOUN
ajfsoa-268	60	4	was	be	AUX
ajfsoa-268	60	5	1	1	NUM
ajfsoa-268	60	6	pa	pa	NOUN
ajfsoa-268	60	7	to	to	PART
ajfsoa-268	60	8	keep	keep	VERB
ajfsoa-268	60	9	the	the	DET
ajfsoa-268	60	10	oscillatory	oscillatory	ADJ
ajfsoa-268	60	11	strain	strain	NOUN
ajfsoa-268	60	12	at	at	ADP
ajfsoa-268	60	13	about	about	ADV
ajfsoa-268	60	14	1	1	NUM
ajfsoa-268	60	15	%	%	NOUN
ajfsoa-268	60	16	,	,	PUNCT
ajfsoa-268	60	17	sufficiently	sufficiently	ADV
ajfsoa-268	60	18	low	low	ADJ
ajfsoa-268	60	19	to	to	PART
ajfsoa-268	60	20	ensure	ensure	VERB
ajfsoa-268	60	21	the	the	DET
ajfsoa-268	60	22	measurements	measurement	NOUN
ajfsoa-268	60	23	were	be	AUX
ajfsoa-268	60	24	within	within	ADP
ajfsoa-268	60	25	the	the	DET
ajfsoa-268	60	26	linear	linear	ADJ
ajfsoa-268	60	27	viscoelastic	viscoelastic	PROPN
ajfsoa-268	60	28	region	region	NOUN
ajfsoa-268	60	29	(	(	PUNCT
ajfsoa-268	60	30	hamann	hamann	PROPN
ajfsoa-268	60	31	,	,	PUNCT
ajfsoa-268	60	32	1991	1991	NUM
ajfsoa-268	60	33	)	)	PUNCT
ajfsoa-268	60	34	.	.	PUNCT
ajfsoa-268	61	1	the	the	DET
ajfsoa-268	61	2	sample	sample	NOUN
ajfsoa-268	61	3	was	be	AUX
ajfsoa-268	61	4	surrounded	surround	VERB
ajfsoa-268	61	5	by	by	ADP
ajfsoa-268	61	6	silicone	silicone	NOUN
ajfsoa-268	61	7	oil	oil	NOUN
ajfsoa-268	61	8	to	to	PART
ajfsoa-268	61	9	prevent	prevent	VERB
ajfsoa-268	61	10	evaporation	evaporation	NOUN
ajfsoa-268	61	11	of	of	ADP
ajfsoa-268	61	12	solvent	solvent	NOUN
ajfsoa-268	61	13	during	during	ADP
ajfsoa-268	61	14	the	the	DET
ajfsoa-268	61	15	temperature	temperature	NOUN
ajfsoa-268	61	16	sweep	sweep	NOUN
ajfsoa-268	61	17	.	.	PUNCT
ajfsoa-268	62	1	the	the	DET
ajfsoa-268	62	2	viscoelastic	viscoelastic	ADJ
ajfsoa-268	62	3	properties	property	NOUN
ajfsoa-268	62	4	of	of	ADP
ajfsoa-268	62	5	the	the	DET
ajfsoa-268	62	6	gels	gel	NOUN
ajfsoa-268	62	7	measured	measure	VERB
ajfsoa-268	62	8	included	include	VERB
ajfsoa-268	62	9	the	the	DET
ajfsoa-268	62	10	storage	storage	NOUN
ajfsoa-268	62	11	modulus	modulus	NOUN
ajfsoa-268	62	12	(	(	PUNCT
ajfsoa-268	62	13	g	g	NOUN
ajfsoa-268	62	14	’	'	PUNCT
ajfsoa-268	62	15	)	)	PUNCT
ajfsoa-268	62	16	and	and	CCONJ
ajfsoa-268	62	17	loss	loss	NOUN
ajfsoa-268	62	18	modulus	modulus	NOUN
ajfsoa-268	62	19	(	(	PUNCT
ajfsoa-268	62	20	g	g	NOUN
ajfsoa-268	62	21	”	"	PUNCT
ajfsoa-268	62	22	)	)	PUNCT
ajfsoa-268	62	23	as	as	ADP
ajfsoa-268	62	24	a	a	DET
ajfsoa-268	62	25	function	function	NOUN
ajfsoa-268	62	26	of	of	ADP
ajfsoa-268	62	27	time	time	NOUN
ajfsoa-268	62	28	within	within	ADP
ajfsoa-268	62	29	the	the	DET
ajfsoa-268	62	30	linear	linear	ADJ
ajfsoa-268	62	31	viscoelastic	viscoelastic	ADJ
ajfsoa-268	62	32	range	range	NOUN
ajfsoa-268	62	33	of	of	ADP
ajfsoa-268	62	34	the	the	DET
ajfsoa-268	62	35	gels	gel	NOUN
ajfsoa-268	62	36	(	(	PUNCT
ajfsoa-268	62	37	mitchell	mitchell	NOUN
ajfsoa-268	62	38	,	,	PUNCT
ajfsoa-268	62	39	1980	1980	NUM
ajfsoa-268	62	40	)	)	PUNCT
ajfsoa-268	62	41	.	.	PUNCT
ajfsoa-268	63	1	the	the	DET
ajfsoa-268	63	2	cross	cross	ADJ
ajfsoa-268	63	3	-	-	ADJ
ajfsoa-268	63	4	over	over	ADP
ajfsoa-268	63	5	point	point	NOUN
ajfsoa-268	63	6	g’/g	g’/g	NOUN
ajfsoa-268	63	7	”	"	PUNCT
ajfsoa-268	63	8	at	at	ADP
ajfsoa-268	63	9	which	which	PRON
ajfsoa-268	63	10	gel	gel	NOUN
ajfsoa-268	63	11	formation	formation	NOUN
ajfsoa-268	63	12	occurred	occur	VERB
ajfsoa-268	63	13	and	and	CCONJ
ajfsoa-268	63	14	the	the	DET
ajfsoa-268	63	15	gelation	gelation	NOUN
ajfsoa-268	63	16	temperature	temperature	NOUN
ajfsoa-268	63	17	were	be	AUX
ajfsoa-268	63	18	noted	note	VERB
ajfsoa-268	63	19	.	.	PUNCT
ajfsoa-268	64	1	differential	differential	PROPN
ajfsoa-268	64	2	scanning	scan	VERB
ajfsoa-268	64	3	calorimetry	calorimetry	NOUN
ajfsoa-268	64	4	(	(	PUNCT
ajfsoa-268	64	5	dsc	dsc	NOUN
ajfsoa-268	64	6	)	)	PUNCT
ajfsoa-268	64	7	measurements	measurement	NOUN
ajfsoa-268	64	8	eight	eight	NUM
ajfsoa-268	64	9	hundred	hundred	NUM
ajfsoa-268	64	10	milligrams	milligram	NOUN
ajfsoa-268	64	11	of	of	ADP
ajfsoa-268	64	12	gelatin	gelatin	NOUN
ajfsoa-268	64	13	samples	sample	NOUN
ajfsoa-268	64	14	as	as	SCONJ
ajfsoa-268	64	15	prepared	prepare	VERB
ajfsoa-268	64	16	for	for	ADP
ajfsoa-268	64	17	the	the	DET
ajfsoa-268	64	18	rheological	rheological	ADJ
ajfsoa-268	64	19	studies	study	NOUN
ajfsoa-268	64	20	were	be	AUX
ajfsoa-268	64	21	placed	place	VERB
ajfsoa-268	64	22	in	in	ADP
ajfsoa-268	64	23	a	a	DET
ajfsoa-268	64	24	pre	pre	ADJ
ajfsoa-268	64	25	-	-	ADJ
ajfsoa-268	64	26	weighed	weighed	ADJ
ajfsoa-268	64	27	dsc	dsc	NOUN
ajfsoa-268	64	28	cell	cell	NOUN
ajfsoa-268	64	29	(	(	PUNCT
ajfsoa-268	64	30	setaram	setaram	PROPN
ajfsoa-268	64	31	micro	micro	PROPN
ajfsoa-268	64	32	dsc	dsc	PROPN
ajfsoa-268	64	33	vii	vii	PROPN
ajfsoa-268	64	34	)	)	PUNCT
ajfsoa-268	64	35	.	.	PUNCT
ajfsoa-268	65	1	an	an	DET
ajfsoa-268	65	2	equal	equal	ADJ
ajfsoa-268	65	3	weight	weight	NOUN
ajfsoa-268	65	4	of	of	ADP
ajfsoa-268	65	5	distilled	distil	VERB
ajfsoa-268	65	6	water	water	NOUN
ajfsoa-268	65	7	was	be	AUX
ajfsoa-268	65	8	also	also	ADV
ajfsoa-268	65	9	introduced	introduce	VERB
ajfsoa-268	65	10	into	into	ADP
ajfsoa-268	65	11	the	the	DET
ajfsoa-268	65	12	reference	reference	NOUN
ajfsoa-268	65	13	cell	cell	NOUN
ajfsoa-268	65	14	to	to	PART
ajfsoa-268	65	15	obtain	obtain	VERB
ajfsoa-268	65	16	a	a	DET
ajfsoa-268	65	17	flat	flat	ADJ
ajfsoa-268	65	18	base	base	NOUN
ajfsoa-268	65	19	line	line	NOUN
ajfsoa-268	65	20	.	.	PUNCT
ajfsoa-268	66	1	a	a	DET
ajfsoa-268	66	2	temperature	temperature	NOUN
ajfsoa-268	66	3	scan	scan	NOUN
ajfsoa-268	66	4	of	of	ADP
ajfsoa-268	66	5	2	2	NUM
ajfsoa-268	66	6	to	to	PART
ajfsoa-268	66	7	90	90	NUM
ajfsoa-268	66	8	°	°	NOUN
ajfsoa-268	66	9	c	c	NOUN
ajfsoa-268	66	10	and	and	CCONJ
ajfsoa-268	66	11	heating	heating	NOUN
ajfsoa-268	66	12	rate	rate	NOUN
ajfsoa-268	66	13	of	of	ADP
ajfsoa-268	66	14	0.5	0.5	NUM
ajfsoa-268	66	15	°	°	NOUN
ajfsoa-268	66	16	c	c	NOUN
ajfsoa-268	66	17	/	/	SYM
ajfsoa-268	66	18	min	min	NOUN
ajfsoa-268	66	19	were	be	AUX
ajfsoa-268	66	20	maintained	maintain	VERB
ajfsoa-268	66	21	through	through	ADP
ajfsoa-268	66	22	out	out	ADP
ajfsoa-268	66	23	the	the	DET
ajfsoa-268	66	24	study	study	NOUN
ajfsoa-268	66	25	.	.	PUNCT
ajfsoa-268	67	1	heat	heat	NOUN
ajfsoa-268	67	2	absorbed	absorb	VERB
ajfsoa-268	67	3	or	or	CCONJ
ajfsoa-268	67	4	released	release	VERB
ajfsoa-268	67	5	by	by	ADP
ajfsoa-268	67	6	the	the	DET
ajfsoa-268	67	7	transformation	transformation	NOUN
ajfsoa-268	67	8	of	of	ADP
ajfsoa-268	67	9	the	the	DET
ajfsoa-268	67	10	samples	sample	NOUN
ajfsoa-268	67	11	resulted	result	VERB
ajfsoa-268	67	12	in	in	ADP
ajfsoa-268	67	13	an	an	DET
ajfsoa-268	67	14	endothermic	endothermic	NOUN
ajfsoa-268	67	15	or	or	CCONJ
ajfsoa-268	67	16	252	252	NUM
ajfsoa-268	67	17	afr	afr	NOUN
ajfsoa-268	67	18	.	.	PUNCT
ajfsoa-268	68	1	j.	j.	PROPN
ajfsoa-268	68	2	food	food	PROPN
ajfsoa-268	68	3	sci	sci	PROPN
ajfsoa-268	68	4	.	.	PUNCT
ajfsoa-268	69	1	res	res	PROPN
ajfsoa-268	69	2	.	.	PROPN
ajfsoa-268	69	3	table	table	NOUN
ajfsoa-268	69	4	1	1	NUM
ajfsoa-268	69	5	.	.	X
ajfsoa-268	70	1	proximate	proximate	NOUN
ajfsoa-268	70	2	and	and	CCONJ
ajfsoa-268	70	3	amino	amino	NOUN
ajfsoa-268	70	4	-	-	PUNCT
ajfsoa-268	70	5	acid	acid	NOUN
ajfsoa-268	70	6	compositions	composition	NOUN
ajfsoa-268	70	7	of	of	ADP
ajfsoa-268	70	8	the	the	DET
ajfsoa-268	70	9	flying	fly	VERB
ajfsoa-268	70	10	gurnard	gurnard	ADJ
ajfsoa-268	70	11	gelatine	gelatine	NOUN
ajfsoa-268	70	12	.	.	PUNCT
ajfsoa-268	71	1	composition	composition	NOUN
ajfsoa-268	71	2	constituents	constituent	NOUN
ajfsoa-268	71	3	%	%	NOUN
ajfsoa-268	71	4	amount	amount	NOUN
ajfsoa-268	71	5	proximate	proximate	NOUN
ajfsoa-268	71	6	moisture	moisture	NOUN
ajfsoa-268	71	7	9.7±1.4	9.7±1.4	NUM
ajfsoa-268	71	8	crude	crude	ADJ
ajfsoa-268	71	9	fat	fat	NOUN
ajfsoa-268	71	10	0.2±0.05	0.2±0.05	ADJ
ajfsoa-268	71	11	ash	ash	NOUN
ajfsoa-268	71	12	0.9±0.2	0.9±0.2	NOUN
ajfsoa-268	71	13	protein	protein	NOUN
ajfsoa-268	71	14	89.6±1.9	89.6±1.9	NUM
ajfsoa-268	71	15	amino	amino	ADJ
ajfsoa-268	71	16	-	-	PUNCT
ajfsoa-268	71	17	acid	acid	NOUN
ajfsoa-268	71	18	aspartic	aspartic	ADJ
ajfsoa-268	71	19	3.57±0.43	3.57±0.43	NUM
ajfsoa-268	71	20	glutamic	glutamic	ADJ
ajfsoa-268	71	21	6.30±0.72	6.30±0.72	NOUN
ajfsoa-268	71	22	hydroxyproline	hydroxyproline	NOUN
ajfsoa-268	71	23	7.04±0.49	7.04±0.49	NUM
ajfsoa-268	71	24	serine	serine	VERB
ajfsoa-268	71	25	2.93±0.2	2.93±0.2	NUM
ajfsoa-268	71	26	glycine	glycine	NOUN
ajfsoa-268	71	27	28.43±2.21	28.43±2.21	PROPN
ajfsoa-268	71	28	histidine	histidine	NOUN
ajfsoa-268	71	29	0.76±0.02	0.76±0.02	NOUN
ajfsoa-268	71	30	arginne	arginne	NOUN
ajfsoa-268	72	1	4.28±0.37	4.28±0.37	NUM
ajfsoa-268	72	2	threonine	threonine	ADJ
ajfsoa-268	72	3	2.58±0.28	2.58±0.28	NUM
ajfsoa-268	72	4	alanine	alanine	NOUN
ajfsoa-268	72	5	22.57±2.13	22.57±2.13	NUM
ajfsoa-268	72	6	proline	proline	NOUN
ajfsoa-268	72	7	14.70±0.85	14.70±0.85	PRON
ajfsoa-268	72	8	tyrosine	tyrosine	NOUN
ajfsoa-268	72	9	0.31±0.00	0.31±0.00	PROPN
ajfsoa-268	72	10	valine	valine	NOUN
ajfsoa-268	72	11	1.98±0.20	1.98±0.20	NUM
ajfsoa-268	72	12	methionine	methionine	NOUN
ajfsoa-268	72	13	1.45±0.06	1.45±0.06	PROPN
ajfsoa-268	72	14	cystine	cystine	PROPN
ajfsoa-268	72	15	0.25±0.08	0.25±0.08	PROPN
ajfsoa-268	72	16	isoleucine	isoleucine	NOUN
ajfsoa-268	72	17	0.87±0.09	0.87±0.09	PROPN
ajfsoa-268	72	18	leucine	leucine	NOUN
ajfsoa-268	72	19	1.97±0.15	1.97±0.15	NUM
ajfsoa-268	72	20	phenylalanine	phenylalanine	NOUN
ajfsoa-268	73	1	1.95±0.20	1.95±0.20	NUM
ajfsoa-268	73	2	trptophan	trptophan	NOUN
ajfsoa-268	73	3	4.09±0.37	4.09±0.37	NUM
ajfsoa-268	73	4	lysine	lysine	NOUN
ajfsoa-268	73	5	3.64±0.21	3.64±0.21	NUM
ajfsoa-268	73	6	values	value	NOUN
ajfsoa-268	73	7	are	be	AUX
ajfsoa-268	73	8	means	mean	NOUN
ajfsoa-268	73	9	of	of	ADP
ajfsoa-268	73	10	three	three	NUM
ajfsoa-268	73	11	determinations	determination	NOUN
ajfsoa-268	73	12	±	±	NUM
ajfsoa-268	73	13	s.d	s.d	PROPN
ajfsoa-268	73	14	exothermic	exothermic	ADJ
ajfsoa-268	73	15	peak	peak	NOUN
ajfsoa-268	73	16	as	as	ADP
ajfsoa-268	73	17	a	a	DET
ajfsoa-268	73	18	function	function	NOUN
ajfsoa-268	73	19	of	of	ADP
ajfsoa-268	73	20	temperature	temperature	NOUN
ajfsoa-268	73	21	.	.	PUNCT
ajfsoa-268	74	1	the	the	DET
ajfsoa-268	74	2	transition	transition	NOUN
ajfsoa-268	74	3	temperature	temperature	NOUN
ajfsoa-268	74	4	(	(	PUNCT
ajfsoa-268	74	5	tm	tm	NOUN
ajfsoa-268	74	6	)	)	PUNCT
ajfsoa-268	74	7	was	be	AUX
ajfsoa-268	74	8	measured	measure	VERB
ajfsoa-268	74	9	at	at	ADP
ajfsoa-268	74	10	the	the	DET
ajfsoa-268	74	11	tip	tip	NOUN
ajfsoa-268	74	12	of	of	ADP
ajfsoa-268	74	13	the	the	DET
ajfsoa-268	74	14	peak	peak	NOUN
ajfsoa-268	74	15	.	.	PUNCT
ajfsoa-268	75	1	peak	peak	NOUN
ajfsoa-268	75	2	areas	area	NOUN
ajfsoa-268	75	3	showing	show	VERB
ajfsoa-268	75	4	transition	transition	NOUN
ajfsoa-268	75	5	temperatures	temperature	NOUN
ajfsoa-268	75	6	and	and	CCONJ
ajfsoa-268	75	7	enthalpies	enthalpy	NOUN
ajfsoa-268	75	8	(	(	PUNCT
ajfsoa-268	75	9	)	)	PUNCT
ajfsoa-268	75	10	were	be	AUX
ajfsoa-268	75	11	calculated	calculate	VERB
ajfsoa-268	75	12	automatically	automatically	ADV
ajfsoa-268	75	13	by	by	ADP
ajfsoa-268	75	14	integrating	integrate	VERB
ajfsoa-268	75	15	the	the	DET
ajfsoa-268	75	16	area	area	NOUN
ajfsoa-268	75	17	under	under	ADP
ajfsoa-268	75	18	the	the	DET
ajfsoa-268	75	19	peak	peak	NOUN
ajfsoa-268	75	20	.	.	PUNCT
ajfsoa-268	76	1	each	each	DET
ajfsoa-268	76	2	sample	sample	NOUN
ajfsoa-268	76	3	was	be	AUX
ajfsoa-268	76	4	scanned	scan	VERB
ajfsoa-268	76	5	in	in	ADP
ajfsoa-268	76	6	triplicate	triplicate	NOUN
ajfsoa-268	76	7	.	.	PUNCT
ajfsoa-268	77	1	results	result	NOUN
ajfsoa-268	77	2	and	and	CCONJ
ajfsoa-268	77	3	discussions	discussion	NOUN
ajfsoa-268	77	4	table	table	NOUN
ajfsoa-268	77	5	1	1	NUM
ajfsoa-268	77	6	show	show	VERB
ajfsoa-268	77	7	that	that	SCONJ
ajfsoa-268	77	8	the	the	DET
ajfsoa-268	77	9	proximate	proximate	NOUN
ajfsoa-268	77	10	composition	composition	NOUN
ajfsoa-268	77	11	of	of	ADP
ajfsoa-268	77	12	the	the	DET
ajfsoa-268	77	13	gelatin	gelatin	NOUN
ajfsoa-268	77	14	is	be	AUX
ajfsoa-268	77	15	mainly	mainly	ADV
ajfsoa-268	77	16	made	make	VERB
ajfsoa-268	77	17	up	up	ADP
ajfsoa-268	77	18	of	of	ADP
ajfsoa-268	77	19	protein	protein	NOUN
ajfsoa-268	77	20	and	and	CCONJ
ajfsoa-268	77	21	water	water	NOUN
ajfsoa-268	77	22	.	.	PUNCT
ajfsoa-268	78	1	the	the	DET
ajfsoa-268	78	2	low	low	ADJ
ajfsoa-268	78	3	ash	ash	NOUN
ajfsoa-268	78	4	content	content	NOUN
ajfsoa-268	78	5	makes	make	VERB
ajfsoa-268	78	6	its	its	PRON
ajfsoa-268	78	7	suitable	suitable	ADJ
ajfsoa-268	78	8	for	for	ADP
ajfsoa-268	78	9	use	use	NOUN
ajfsoa-268	78	10	in	in	ADP
ajfsoa-268	78	11	food	food	NOUN
ajfsoa-268	78	12	applications	application	NOUN
ajfsoa-268	78	13	(	(	PUNCT
ajfsoa-268	78	14	jones	jones	PROPN
ajfsoa-268	78	15	,	,	PUNCT
ajfsoa-268	78	16	1977	1977	NUM
ajfsoa-268	78	17	)	)	PUNCT
ajfsoa-268	78	18	.	.	PUNCT
ajfsoa-268	79	1	table	table	NOUN
ajfsoa-268	79	2	1	1	NUM
ajfsoa-268	79	3	also	also	ADV
ajfsoa-268	79	4	indicates	indicate	VERB
ajfsoa-268	79	5	that	that	SCONJ
ajfsoa-268	79	6	the	the	DET
ajfsoa-268	79	7	key	key	ADJ
ajfsoa-268	79	8	amino	amino	NOUN
ajfsoa-268	79	9	acids	acid	NOUN
ajfsoa-268	79	10	in	in	ADP
ajfsoa-268	79	11	the	the	DET
ajfsoa-268	79	12	gelatin	gelatin	NOUN
ajfsoa-268	79	13	of	of	ADP
ajfsoa-268	79	14	the	the	DET
ajfsoa-268	79	15	skin	skin	NOUN
ajfsoa-268	79	16	of	of	ADP
ajfsoa-268	79	17	the	the	DET
ajfsoa-268	79	18	flying	fly	VERB
ajfsoa-268	79	19	gurnard	gurnard	NOUN
ajfsoa-268	79	20	are	be	AUX
ajfsoa-268	79	21	alanine	alanine	NOUN
ajfsoa-268	79	22	,	,	PUNCT
ajfsoa-268	79	23	glycine	glycine	NOUN
ajfsoa-268	79	24	and	and	CCONJ
ajfsoa-268	79	25	proline	proline	NOUN
ajfsoa-268	79	26	.	.	PUNCT
ajfsoa-268	80	1	in	in	ADP
ajfsoa-268	80	2	particular	particular	ADJ
ajfsoa-268	80	3	,	,	PUNCT
ajfsoa-268	80	4	the	the	DET
ajfsoa-268	80	5	28.4	28.4	NUM
ajfsoa-268	80	6	%	%	NOUN
ajfsoa-268	80	7	of	of	ADP
ajfsoa-268	80	8	glycine	glycine	NOUN
ajfsoa-268	80	9	in	in	ADP
ajfsoa-268	80	10	gelatin	gelatin	NOUN
ajfsoa-268	80	11	of	of	ADP
ajfsoa-268	80	12	the	the	DET
ajfsoa-268	80	13	skin	skin	NOUN
ajfsoa-268	80	14	of	of	ADP
ajfsoa-268	80	15	the	the	DET
ajfsoa-268	80	16	flying	fly	VERB
ajfsoa-268	80	17	gunrand	gunrand	NOUN
ajfsoa-268	80	18	compares	compare	VERB
ajfsoa-268	80	19	favourably	favourably	ADV
ajfsoa-268	80	20	with	with	ADP
ajfsoa-268	80	21	31.6	31.6	NUM
ajfsoa-268	80	22	and	and	CCONJ
ajfsoa-268	80	23	31.13	31.13	NUM
ajfsoa-268	80	24	%	%	NOUN
ajfsoa-268	80	25	found	find	VERB
ajfsoa-268	80	26	in	in	ADP
ajfsoa-268	80	27	the	the	DET
ajfsoa-268	80	28	horse	horse	NOUN
ajfsoa-268	80	29	mackerel	mackerel	NOUN
ajfsoa-268	80	30	and	and	CCONJ
ajfsoa-268	80	31	the	the	DET
ajfsoa-268	80	32	commercial	commercial	ADJ
ajfsoa-268	80	33	gelatin	gelatin	NOUN
ajfsoa-268	80	34	,	,	PUNCT
ajfsoa-268	80	35	respectively	respectively	ADV
ajfsoa-268	80	36	(	(	PUNCT
ajfsoa-268	80	37	muyonga	muyonga	ADV
ajfsoa-268	80	38	et	et	PROPN
ajfsoa-268	80	39	al	al	PROPN
ajfsoa-268	80	40	.	.	PROPN
ajfsoa-268	80	41	,	,	PUNCT
ajfsoa-268	80	42	2004	2004	NUM
ajfsoa-268	80	43	)	)	PUNCT
ajfsoa-268	80	44	.	.	PUNCT
ajfsoa-268	81	1	proline	proline	NOUN
ajfsoa-268	81	2	and	and	CCONJ
ajfsoa-268	81	3	hydroxyproline	hydroxyproline	ADJ
ajfsoa-268	81	4	residues	residue	NOUN
ajfsoa-268	81	5	,	,	PUNCT
ajfsoa-268	81	6	referred	refer	VERB
ajfsoa-268	81	7	to	to	ADP
ajfsoa-268	81	8	as	as	ADP
ajfsoa-268	81	9	the	the	DET
ajfsoa-268	81	10	imino	imino	NOUN
ajfsoa-268	81	11	acid	acid	NOUN
ajfsoa-268	81	12	content	content	NOUN
ajfsoa-268	81	13	of	of	ADP
ajfsoa-268	81	14	the	the	DET
ajfsoa-268	81	15	gels	gel	NOUN
ajfsoa-268	81	16	,	,	PUNCT
ajfsoa-268	81	17	were	be	AUX
ajfsoa-268	81	18	expressed	express	VERB
ajfsoa-268	81	19	as	as	ADP
ajfsoa-268	81	20	the	the	DET
ajfsoa-268	81	21	number	number	NOUN
ajfsoa-268	81	22	of	of	ADP
ajfsoa-268	81	23	the	the	DET
ajfsoa-268	81	24	residues	residue	NOUN
ajfsoa-268	81	25	in	in	ADP
ajfsoa-268	81	26	1000	1000	NUM
ajfsoa-268	81	27	.	.	PUNCT
ajfsoa-268	82	1	this	this	PRON
ajfsoa-268	82	2	was	be	AUX
ajfsoa-268	82	3	found	find	VERB
ajfsoa-268	82	4	to	to	PART
ajfsoa-268	82	5	be	be	AUX
ajfsoa-268	82	6	217/1000	217/1000	NUM
ajfsoa-268	82	7	residues	residue	NOUN
ajfsoa-268	82	8	.	.	PUNCT
ajfsoa-268	83	1	these	these	PRON
ajfsoa-268	83	2	are	be	AUX
ajfsoa-268	83	3	comparable	comparable	ADJ
ajfsoa-268	83	4	to	to	ADP
ajfsoa-268	83	5	the	the	DET
ajfsoa-268	83	6	residues	residue	NOUN
ajfsoa-268	83	7	of	of	ADP
ajfsoa-268	83	8	commercial	commercial	ADJ
ajfsoa-268	83	9	gelatin	gelatin	NOUN
ajfsoa-268	83	10	but	but	CCONJ
ajfsoa-268	83	11	significantly	significantly	ADV
ajfsoa-268	83	12	different	different	ADJ
ajfsoa-268	84	1	m	m	NOUN
ajfsoa-268	85	1	o	o	NOUN
ajfsoa-268	86	1	d	d	X
ajfsoa-268	86	2	u	u	X
ajfsoa-268	86	3	lu	lu	PROPN
ajfsoa-268	86	4	s	s	PROPN
ajfsoa-268	87	1	60	60	NUM
ajfsoa-268	87	2	50	50	NUM
ajfsoa-268	87	3	lo	lo	NOUN
ajfsoa-268	87	4	ss	ss	NOUN
ajfsoa-268	87	5	g	g	NOUN
ajfsoa-268	87	6	'	'	PUNCT
ajfsoa-268	87	7	(	(	PUNCT
ajfsoa-268	87	8	storage	storage	NOUN
ajfsoa-268	87	9	modulus	modulus	NOUN
ajfsoa-268	87	10	)	)	PUNCT
ajfsoa-268	87	11	pa	pa	NOUN
ajfsoa-268	87	12	40	40	NUM
ajfsoa-268	88	1	an	an	DET
ajfsoa-268	88	2	d	d	NOUN
ajfsoa-268	88	3	(	(	PUNCT
ajfsoa-268	88	4	p	p	NOUN
ajfsoa-268	88	5	a	a	X
ajfsoa-268	88	6	)	)	PUNCT
ajfsoa-268	88	7	g	g	NOUN
ajfsoa-268	88	8	"	"	PUNCT
ajfsoa-268	88	9	(	(	PUNCT
ajfsoa-268	88	10	loss	loss	NOUN
ajfsoa-268	88	11	modulus	modulus	NOUN
ajfsoa-268	88	12	)	)	PUNCT
ajfsoa-268	88	13	pa	pa	NOUN
ajfsoa-268	88	14	(	(	PUNCT
ajfsoa-268	88	15	p	p	X
ajfsoa-268	88	16	a	a	X
ajfsoa-268	88	17	)	)	PUNCT
ajfsoa-268	88	18	30	30	NUM
ajfsoa-268	88	19	g	g	NOUN
ajfsoa-268	88	20	'	'	PUNCT
ajfsoa-268	88	21	g	g	NOUN
ajfsoa-268	88	22	"	"	PUNCT
ajfsoa-268	88	23	m	m	PROPN
ajfsoa-268	88	24	od	od	INTJ
ajfsoa-268	88	25	ul	ul	INTJ
ajfsoa-268	88	26	us	we	PRON
ajfsoa-268	88	27	20	20	NUM
ajfsoa-268	88	28	s	s	NOUN
ajfsoa-268	88	29	to	to	ADP
ajfsoa-268	88	30	ra	ra	PROPN
ajfsoa-268	88	31	g	g	NOUN
ajfsoa-268	88	32	e	e	PROPN
ajfsoa-268	88	33	10	10	NUM
ajfsoa-268	88	34	0	0	NUM
ajfsoa-268	88	35	0	0	NUM
ajfsoa-268	88	36	20	20	NUM
ajfsoa-268	88	37	40	40	NUM
ajfsoa-268	88	38	60	60	NUM
ajfsoa-268	88	39	80	80	NUM
ajfsoa-268	88	40	100	100	NUM
ajfsoa-268	88	41	temp	temp	NOUN
ajfsoa-268	88	42	°	°	PROPN
ajfsoa-268	88	43	c	c	NOUN
ajfsoa-268	88	44	figure	figure	NOUN
ajfsoa-268	88	45	1	1	NUM
ajfsoa-268	88	46	.	.	PUNCT
ajfsoa-268	88	47	gelation	gelation	NOUN
ajfsoa-268	88	48	profile	profile	NOUN
ajfsoa-268	88	49	of	of	ADP
ajfsoa-268	88	50	flying	fly	VERB
ajfsoa-268	88	51	gurnard	gurnard	ADJ
ajfsoa-268	88	52	skin	skin	NOUN
ajfsoa-268	88	53	gelatin	gelatin	NOUN
ajfsoa-268	88	54	with	with	ADP
ajfsoa-268	88	55	varying	vary	VERB
ajfsoa-268	88	56	proportion	proportion	NOUN
ajfsoa-268	88	57	of	of	ADP
ajfsoa-268	88	58	cassava	cassava	NOUN
ajfsoa-268	88	59	starch	starch	NOUN
ajfsoa-268	88	60	(	(	PUNCT
ajfsoa-268	88	61	ratio	ratio	NOUN
ajfsoa-268	88	62	)	)	PUNCT
ajfsoa-268	88	63	during	during	ADP
ajfsoa-268	88	64	a	a	DET
ajfsoa-268	88	65	dynamic	dynamic	ADJ
ajfsoa-268	88	66	temperature	temperature	NOUN
ajfsoa-268	88	67	ramp	ramp	NOUN
ajfsoa-268	88	68	.	.	PUNCT
ajfsoa-268	89	1	from	from	ADP
ajfsoa-268	89	2	those	those	PRON
ajfsoa-268	89	3	of	of	ADP
ajfsoa-268	89	4	the	the	DET
ajfsoa-268	89	5	horse	horse	NOUN
ajfsoa-268	89	6	mackerel	mackerel	NOUN
ajfsoa-268	89	7	residues	residue	NOUN
ajfsoa-268	89	8	.	.	PUNCT
ajfsoa-268	90	1	the	the	DET
ajfsoa-268	90	2	imino	imino	NOUN
ajfsoa-268	90	3	acid	acid	NOUN
ajfsoa-268	90	4	content	content	NOUN
ajfsoa-268	90	5	is	be	AUX
ajfsoa-268	90	6	important	important	ADJ
ajfsoa-268	90	7	in	in	ADP
ajfsoa-268	90	8	the	the	DET
ajfsoa-268	90	9	renaturation	renaturation	NOUN
ajfsoa-268	90	10	of	of	ADP
ajfsoa-268	90	11	gelatin	gelatin	NOUN
ajfsoa-268	90	12	subunits	subunit	NOUN
ajfsoa-268	90	13	during	during	ADP
ajfsoa-268	90	14	gelling	gel	VERB
ajfsoa-268	90	15	as	as	SCONJ
ajfsoa-268	90	16	the	the	DET
ajfsoa-268	90	17	turns	turn	NOUN
ajfsoa-268	90	18	of	of	ADP
ajfsoa-268	90	19	the	the	DET
ajfsoa-268	90	20	helix	helix	NOUN
ajfsoa-268	90	21	and	and	CCONJ
ajfsoa-268	90	22	the	the	DET
ajfsoa-268	90	23	stability	stability	NOUN
ajfsoa-268	90	24	of	of	ADP
ajfsoa-268	90	25	the	the	DET
ajfsoa-268	90	26	triple	triple	ADJ
ajfsoa-268	90	27	helix	helix	ADJ
ajfsoa-268	90	28	structure	structure	NOUN
ajfsoa-268	90	29	of	of	ADP
ajfsoa-268	90	30	the	the	DET
ajfsoa-268	90	31	gelatin	gelatin	NOUN
ajfsoa-268	90	32	depend	depend	VERB
ajfsoa-268	90	33	largely	largely	ADV
ajfsoa-268	90	34	on	on	ADP
ajfsoa-268	90	35	these	these	DET
ajfsoa-268	90	36	acids	acid	NOUN
ajfsoa-268	90	37	(	(	PUNCT
ajfsoa-268	90	38	johnston	johnston	NOUN
ajfsoa-268	90	39	-	-	PUNCT
ajfsoa-268	90	40	banks	bank	NOUN
ajfsoa-268	90	41	,	,	PUNCT
ajfsoa-268	90	42	1990	1990	NUM
ajfsoa-268	90	43	)	)	PUNCT
ajfsoa-268	90	44	.	.	PUNCT
ajfsoa-268	91	1	as	as	ADP
ajfsoa-268	91	2	a	a	DET
ajfsoa-268	91	3	result	result	NOUN
ajfsoa-268	91	4	,	,	PUNCT
ajfsoa-268	91	5	gelatin	gelatin	NOUN
ajfsoa-268	91	6	with	with	ADP
ajfsoa-268	91	7	high	high	ADJ
ajfsoa-268	91	8	levels	level	NOUN
ajfsoa-268	91	9	of	of	ADP
ajfsoa-268	91	10	imino	imino	NOUN
ajfsoa-268	91	11	acids	acid	NOUN
ajfsoa-268	91	12	tends	tend	VERB
ajfsoa-268	91	13	to	to	PART
ajfsoa-268	91	14	have	have	VERB
ajfsoa-268	91	15	higher	high	ADJ
ajfsoa-268	91	16	gel	gel	NOUN
ajfsoa-268	91	17	strength	strength	NOUN
ajfsoa-268	91	18	and	and	CCONJ
ajfsoa-268	91	19	melting	melting	NOUN
ajfsoa-268	91	20	point	point	NOUN
ajfsoa-268	91	21	.	.	PUNCT
ajfsoa-268	92	1	the	the	DET
ajfsoa-268	92	2	bloom	bloom	NOUN
ajfsoa-268	92	3	gel	gel	NOUN
ajfsoa-268	92	4	strength	strength	NOUN
ajfsoa-268	92	5	of	of	ADP
ajfsoa-268	92	6	the	the	DET
ajfsoa-268	92	7	gelatin	gelatin	NOUN
ajfsoa-268	92	8	of	of	ADP
ajfsoa-268	92	9	the	the	DET
ajfsoa-268	92	10	flying	fly	VERB
ajfsoa-268	92	11	gurnard	gurnard	ADJ
ajfsoa-268	92	12	fish	fish	NOUN
ajfsoa-268	92	13	skin	skin	NOUN
ajfsoa-268	92	14	was	be	AUX
ajfsoa-268	92	15	estimated	estimate	VERB
ajfsoa-268	92	16	as	as	ADP
ajfsoa-268	92	17	275	275	NUM
ajfsoa-268	92	18	g.	g.	NOUN
ajfsoa-268	92	19	in	in	ADP
ajfsoa-268	92	20	comparison	comparison	NOUN
ajfsoa-268	92	21	,	,	PUNCT
ajfsoa-268	92	22	the	the	DET
ajfsoa-268	92	23	bloom	bloom	NOUN
ajfsoa-268	92	24	strength	strength	NOUN
ajfsoa-268	92	25	of	of	ADP
ajfsoa-268	92	26	gelatin	gelatin	NOUN
ajfsoa-268	92	27	of	of	ADP
ajfsoa-268	92	28	catfish	catfish	NOUN
ajfsoa-268	92	29	is	be	AUX
ajfsoa-268	92	30	150	150	NUM
ajfsoa-268	92	31	g	g	NOUN
ajfsoa-268	92	32	whilst	whilst	SCONJ
ajfsoa-268	92	33	that	that	PRON
ajfsoa-268	92	34	of	of	ADP
ajfsoa-268	92	35	commercial	commercial	ADJ
ajfsoa-268	92	36	pig	pig	NOUN
ajfsoa-268	92	37	gelatin	gelatin	NOUN
ajfsoa-268	92	38	is	be	AUX
ajfsoa-268	92	39	290	290	NUM
ajfsoa-268	92	40	g	g	NOUN
ajfsoa-268	92	41	(	(	PUNCT
ajfsoa-268	92	42	muyonga	muyonga	ADV
ajfsoa-268	92	43	et	et	PROPN
ajfsoa-268	92	44	al	al	PROPN
ajfsoa-268	92	45	.	.	PROPN
ajfsoa-268	92	46	,	,	PUNCT
ajfsoa-268	92	47	2004	2004	NUM
ajfsoa-268	92	48	)	)	PUNCT
ajfsoa-268	92	49	.	.	PUNCT
ajfsoa-268	93	1	interaction	interaction	NOUN
ajfsoa-268	93	2	studies	study	NOUN
ajfsoa-268	93	3	with	with	ADP
ajfsoa-268	93	4	cassava	cassava	NOUN
ajfsoa-268	93	5	starch	starch	NOUN
ajfsoa-268	93	6	rheological	rheological	ADJ
ajfsoa-268	93	7	studies	study	NOUN
ajfsoa-268	93	8	figure	figure	VERB
ajfsoa-268	93	9	1	1	NUM
ajfsoa-268	93	10	shows	show	VERB
ajfsoa-268	93	11	a	a	DET
ajfsoa-268	93	12	typical	typical	ADJ
ajfsoa-268	93	13	profile	profile	NOUN
ajfsoa-268	93	14	obtained	obtain	VERB
ajfsoa-268	93	15	for	for	ADP
ajfsoa-268	93	16	the	the	DET
ajfsoa-268	93	17	gelation	gelation	NOUN
ajfsoa-268	93	18	of	of	ADP
ajfsoa-268	93	19	the	the	DET
ajfsoa-268	93	20	gelatin	gelatin	NOUN
ajfsoa-268	93	21	with	with	ADP
ajfsoa-268	93	22	the	the	DET
ajfsoa-268	93	23	cassava	cassava	NOUN
ajfsoa-268	93	24	flour	flour	NOUN
ajfsoa-268	93	25	as	as	ADP
ajfsoa-268	93	26	a	a	DET
ajfsoa-268	93	27	function	function	NOUN
ajfsoa-268	93	28	of	of	ADP
ajfsoa-268	93	29	temperature	temperature	NOUN
ajfsoa-268	93	30	.	.	PUNCT
ajfsoa-268	94	1	the	the	DET
ajfsoa-268	94	2	profiles	profile	NOUN
ajfsoa-268	94	3	for	for	ADP
ajfsoa-268	94	4	the	the	DET
ajfsoa-268	94	5	various	various	ADJ
ajfsoa-268	94	6	mixtures	mixture	NOUN
ajfsoa-268	94	7	followed	follow	VERB
ajfsoa-268	94	8	similar	similar	ADJ
ajfsoa-268	94	9	trends	trend	NOUN
ajfsoa-268	94	10	.	.	PUNCT
ajfsoa-268	95	1	all	all	DET
ajfsoa-268	95	2	the	the	DET
ajfsoa-268	95	3	gel	gel	NOUN
ajfsoa-268	95	4	mixtures	mixture	NOUN
ajfsoa-268	95	5	showed	show	VERB
ajfsoa-268	95	6	marked	mark	VERB
ajfsoa-268	95	7	increase	increase	NOUN
ajfsoa-268	95	8	in	in	ADP
ajfsoa-268	95	9	g	g	NOUN
ajfsoa-268	95	10	’	'	PUNCT
ajfsoa-268	95	11	and	and	CCONJ
ajfsoa-268	95	12	g	g	NOUN
ajfsoa-268	95	13	”	"	PUNCT
ajfsoa-268	95	14	values	value	NOUN
ajfsoa-268	95	15	respectively	respectively	ADV
ajfsoa-268	95	16	after	after	ADP
ajfsoa-268	95	17	79ëc	79ëc	NOUN
ajfsoa-268	95	18	but	but	CCONJ
ajfsoa-268	95	19	these	these	DET
ajfsoa-268	95	20	values	value	NOUN
ajfsoa-268	95	21	dropped	drop	VERB
ajfsoa-268	95	22	before	before	ADP
ajfsoa-268	95	23	reaching	reach	VERB
ajfsoa-268	95	24	90ëc	90ëc	NOUN
ajfsoa-268	95	25	during	during	ADP
ajfsoa-268	95	26	indicating	indicate	VERB
ajfsoa-268	95	27	a	a	DET
ajfsoa-268	95	28	weakening	weakening	NOUN
ajfsoa-268	95	29	of	of	ADP
ajfsoa-268	95	30	the	the	DET
ajfsoa-268	95	31	gel	gel	NOUN
ajfsoa-268	95	32	structure	structure	NOUN
ajfsoa-268	95	33	(	(	PUNCT
ajfsoa-268	95	34	tsai	tsai	PROPN
ajfsoa-268	95	35	et	et	PROPN
ajfsoa-268	95	36	al	al	PROPN
ajfsoa-268	95	37	.	.	PROPN
ajfsoa-268	95	38	,	,	PUNCT
ajfsoa-268	95	39	1997	1997	NUM
ajfsoa-268	95	40	)	)	PUNCT
ajfsoa-268	95	41	.	.	PUNCT
ajfsoa-268	96	1	the	the	DET
ajfsoa-268	96	2	storage	storage	NOUN
ajfsoa-268	96	3	modulus	modulus	NOUN
ajfsoa-268	96	4	and	and	CCONJ
ajfsoa-268	96	5	loss	loss	NOUN
ajfsoa-268	96	6	modulus	modulus	NOUN
ajfsoa-268	96	7	of	of	ADP
ajfsoa-268	96	8	the	the	DET
ajfsoa-268	96	9	mixtures	mixture	NOUN
ajfsoa-268	96	10	(	(	PUNCT
ajfsoa-268	96	11	table	table	NOUN
ajfsoa-268	96	12	2	2	NUM
ajfsoa-268	96	13	)	)	PUNCT
ajfsoa-268	96	14	show	show	VERB
ajfsoa-268	96	15	that	that	SCONJ
ajfsoa-268	96	16	at	at	ADP
ajfsoa-268	96	17	90ëc	90ëc	NOUN
ajfsoa-268	96	18	there	there	PRON
ajfsoa-268	96	19	was	be	VERB
ajfsoa-268	96	20	a	a	DET
ajfsoa-268	96	21	drop	drop	NOUN
ajfsoa-268	96	22	of	of	ADP
ajfsoa-268	96	23	viscosity	viscosity	NOUN
ajfsoa-268	96	24	and	and	CCONJ
ajfsoa-268	96	25	loss	loss	NOUN
ajfsoa-268	96	26	of	of	ADP
ajfsoa-268	96	27	rigidity	rigidity	NOUN
ajfsoa-268	96	28	of	of	ADP
ajfsoa-268	96	29	gelatin	gelatin	NOUN
ajfsoa-268	96	30	:	:	PUNCT
ajfsoa-268	96	31	starch	starch	NOUN
ajfsoa-268	96	32	(	(	PUNCT
ajfsoa-268	96	33	10:0	10:0	PROPN
ajfsoa-268	96	34	)	)	PUNCT
ajfsoa-268	96	35	but	but	CCONJ
ajfsoa-268	96	36	upon	upon	SCONJ
ajfsoa-268	96	37	cooling	cool	VERB
ajfsoa-268	96	38	to	to	ADP
ajfsoa-268	96	39	20ëc	20ëc	ADJ
ajfsoa-268	96	40	high	high	ADJ
ajfsoa-268	96	41	values	value	NOUN
ajfsoa-268	96	42	of	of	ADP
ajfsoa-268	96	43	g	g	NOUN
ajfsoa-268	96	44	’	'	PUNCT
ajfsoa-268	96	45	(	(	PUNCT
ajfsoa-268	96	46	2530	2530	NUM
ajfsoa-268	96	47	pa	pa	NOUN
ajfsoa-268	96	48	)	)	PUNCT
ajfsoa-268	96	49	and	and	CCONJ
ajfsoa-268	96	50	g	g	NOUN
ajfsoa-268	96	51	”	"	PUNCT
ajfsoa-268	96	52	(	(	PUNCT
ajfsoa-268	96	53	261	261	NUM
ajfsoa-268	96	54	pa	pa	NOUN
ajfsoa-268	96	55	)	)	PUNCT
ajfsoa-268	96	56	were	be	AUX
ajfsoa-268	96	57	obtained	obtain	VERB
ajfsoa-268	96	58	.	.	PUNCT
ajfsoa-268	97	1	similar	similar	ADJ
ajfsoa-268	97	2	observations	observation	NOUN
ajfsoa-268	97	3	were	be	AUX
ajfsoa-268	97	4	made	make	VERB
ajfsoa-268	97	5	for	for	ADP
ajfsoa-268	97	6	the	the	DET
ajfsoa-268	97	7	other	other	ADJ
ajfsoa-268	97	8	mixtures	mixture	NOUN
ajfsoa-268	97	9	with	with	ADP
ajfsoa-268	97	10	the	the	DET
ajfsoa-268	97	11	exception	exception	NOUN
ajfsoa-268	97	12	of	of	ADP
ajfsoa-268	97	13	the	the	DET
ajfsoa-268	97	14	1:1	1:1	NUM
ajfsoa-268	97	15	gelatin	gelatin	NOUN
ajfsoa-268	97	16	:	:	PUNCT
ajfsoa-268	97	17	starch	starch	NOUN
ajfsoa-268	97	18	mixture	mixture	NOUN
ajfsoa-268	97	19	which	which	PRON
ajfsoa-268	97	20	had	have	VERB
ajfsoa-268	97	21	a	a	DET
ajfsoa-268	97	22	significantly	significantly	ADJ
ajfsoa-268	97	23	(	(	PUNCT
ajfsoa-268	97	24	p<0.05	p<0.05	NOUN
ajfsoa-268	97	25	)	)	PUNCT
ajfsoa-268	97	26	decrease	decrease	NOUN
ajfsoa-268	97	27	in	in	ADP
ajfsoa-268	97	28	value	value	NOUN
ajfsoa-268	97	29	of	of	ADP
ajfsoa-268	97	30	g	g	NOUN
ajfsoa-268	97	31	’	'	PUNCT
ajfsoa-268	97	32	(	(	PUNCT
ajfsoa-268	97	33	22	22	NUM
ajfsoa-268	97	34	pa	pa	NOUN
ajfsoa-268	97	35	)	)	PUNCT
ajfsoa-268	97	36	and	and	CCONJ
ajfsoa-268	97	37	g	g	NOUN
ajfsoa-268	97	38	”	"	PUNCT
ajfsoa-268	97	39	(	(	PUNCT
ajfsoa-268	97	40	5.4	5.4	NUM
ajfsoa-268	97	41	pa	pa	NOUN
ajfsoa-268	97	42	)	)	PUNCT
ajfsoa-268	97	43	at	at	ADP
ajfsoa-268	97	44	90ëc	90ëc	ADJ
ajfsoa-268	97	45	to	to	ADP
ajfsoa-268	97	46	g	g	NOUN
ajfsoa-268	97	47	’	'	PUNCT
ajfsoa-268	97	48	(	(	PUNCT
ajfsoa-268	97	49	16	16	NUM
ajfsoa-268	97	50	pa	pa	NOUN
ajfsoa-268	97	51	)	)	PUNCT
ajfsoa-268	97	52	and	and	CCONJ
ajfsoa-268	97	53	g	g	NOUN
ajfsoa-268	97	54	”	"	PUNCT
ajfsoa-268	97	55	(	(	PUNCT
ajfsoa-268	97	56	1.7	1.7	NUM
ajfsoa-268	97	57	pa	pa	NOUN
ajfsoa-268	97	58	)	)	PUNCT
ajfsoa-268	97	59	on	on	ADP
ajfsoa-268	97	60	cooling	cool	VERB
ajfsoa-268	97	61	to	to	ADP
ajfsoa-268	97	62	20ëc	20ëc	NOUN
ajfsoa-268	97	63	respectively	respectively	ADV
ajfsoa-268	97	64	.	.	PUNCT
ajfsoa-268	98	1	these	these	DET
ajfsoa-268	98	2	observations	observation	NOUN
ajfsoa-268	98	3	are	be	AUX
ajfsoa-268	98	4	in	in	ADP
ajfsoa-268	98	5	line	line	NOUN
ajfsoa-268	98	6	with	with	ADP
ajfsoa-268	98	7	the	the	DET
ajfsoa-268	98	8	fact	fact	NOUN
ajfsoa-268	98	9	that	that	SCONJ
ajfsoa-268	98	10	the	the	DET
ajfsoa-268	98	11	viscosity	viscosity	NOUN
ajfsoa-268	98	12	of	of	ADP
ajfsoa-268	98	13	gelatin	gelatin	NOUN
ajfsoa-268	98	14	decreases	decrease	NOUN
ajfsoa-268	98	15	with	with	ADP
ajfsoa-268	98	16	temperature	temperature	NOUN
ajfsoa-268	98	17	.	.	PUNCT
ajfsoa-268	99	1	abbey	abbey	PROPN
ajfsoa-268	99	2	et	et	PROPN
ajfsoa-268	100	1	al	al	PROPN
ajfsoa-268	100	2	.	.	PROPN
ajfsoa-268	100	3	253	253	NUM
ajfsoa-268	100	4	table	table	NOUN
ajfsoa-268	100	5	2	2	NUM
ajfsoa-268	100	6	.	.	PUNCT
ajfsoa-268	100	7	storage	storage	NOUN
ajfsoa-268	100	8	modulus	modulus	NOUN
ajfsoa-268	100	9	(	(	PUNCT
ajfsoa-268	100	10	g	g	NOUN
ajfsoa-268	100	11	’	'	PUNCT
ajfsoa-268	100	12	pa	pa	NOUN
ajfsoa-268	100	13	)	)	PUNCT
ajfsoa-268	100	14	and	and	CCONJ
ajfsoa-268	100	15	loss	loss	NOUN
ajfsoa-268	100	16	modulus	modulus	NOUN
ajfsoa-268	100	17	(	(	PUNCT
ajfsoa-268	100	18	g	g	NOUN
ajfsoa-268	100	19	”	"	PUNCT
ajfsoa-268	100	20	pa	pa	PROPN
ajfsoa-268	100	21	)	)	PUNCT
ajfsoa-268	100	22	of	of	ADP
ajfsoa-268	100	23	mixtures	mixture	NOUN
ajfsoa-268	100	24	of	of	ADP
ajfsoa-268	100	25	the	the	DET
ajfsoa-268	100	26	flying	fly	VERB
ajfsoa-268	100	27	gurnard	gurnard	ADJ
ajfsoa-268	100	28	gelatin	gelatin	NOUN
ajfsoa-268	100	29	and	and	CCONJ
ajfsoa-268	100	30	cassava	cassava	NOUN
ajfsoa-268	100	31	starch	starch	NOUN
ajfsoa-268	100	32	during	during	ADP
ajfsoa-268	100	33	a	a	DET
ajfsoa-268	100	34	dynamic	dynamic	ADJ
ajfsoa-268	100	35	temperature	temperature	NOUN
ajfsoa-268	100	36	sweep	sweep	NOUN
ajfsoa-268	100	37	at	at	ADP
ajfsoa-268	100	38	90ëc	90ëc	ADJ
ajfsoa-268	100	39	and	and	CCONJ
ajfsoa-268	100	40	20ëc	20ëc	ADJ
ajfsoa-268	100	41	*	*	NOUN
ajfsoa-268	100	42	composition	composition	NOUN
ajfsoa-268	100	43	gelatin	gelatin	NOUN
ajfsoa-268	100	44	:	:	PUNCT
ajfsoa-268	100	45	cassava	cassava	NOUN
ajfsoa-268	100	46	starch	starch	NOUN
ajfsoa-268	100	47	90	90	NUM
ajfsoa-268	100	48	ºc	ºc	NUM
ajfsoa-268	100	49	20	20	NUM
ajfsoa-268	100	50	ºc	ºc	NOUN
ajfsoa-268	100	51	g	g	NOUN
ajfsoa-268	100	52	’	'	PUNCT
ajfsoa-268	100	53	g	g	NOUN
ajfsoa-268	100	54	”	"	PUNCT
ajfsoa-268	100	55	g	g	NOUN
ajfsoa-268	100	56	’	'	PUNCT
ajfsoa-268	100	57	g	g	NOUN
ajfsoa-268	100	58	”	"	PUNCT
ajfsoa-268	100	59	10:0	10:0	NUM
ajfsoa-268	100	60	0.01±0.00	0.01±0.00	NUM
ajfsoa-268	100	61	0.01±0.00	0.01±0.00	ADJ
ajfsoa-268	100	62	2530±191	2530±191	NUM
ajfsoa-268	100	63	261±29	261±29	NOUN
ajfsoa-268	100	64	4:1	4:1	NUM
ajfsoa-268	100	65	0.05±0.02	0.05±0.02	ADJ
ajfsoa-268	100	66	0.17±0.04	0.17±0.04	NOUN
ajfsoa-268	100	67	74.9±8.25	74.9±8.25	NUM
ajfsoa-268	100	68	21.7±13.97	21.7±13.97	NOUN
ajfsoa-268	100	69	1:1	1:1	NUM
ajfsoa-268	100	70	22.2±0.94	22.2±0.94	NUM
ajfsoa-268	100	71	5.4±0.18	5.4±0.18	NUM
ajfsoa-268	100	72	16.1±3.71	16.1±3.71	NUM
ajfsoa-268	100	73	1.7±0.21	1.7±0.21	NUM
ajfsoa-268	100	74	1:4	1:4	NUM
ajfsoa-268	100	75	101.8±13	101.8±13	NUM
ajfsoa-268	100	76	30.4±8.1	30.4±8.1	NUM
ajfsoa-268	100	77	156±14	156±14	NUM
ajfsoa-268	100	78	28.5±8.17	28.5±8.17	NUM
ajfsoa-268	101	1	0:10	0:10	NUM
ajfsoa-268	102	1	246±22	246±22	NUM
ajfsoa-268	102	2	84.3±6.50	84.3±6.50	NUM
ajfsoa-268	102	3	729±5	729±5	NUM
ajfsoa-268	102	4	99.2±15.00	99.2±15.00	NOUN
ajfsoa-268	102	5	*	*	PUNCT
ajfsoa-268	103	1	values	value	NOUN
ajfsoa-268	103	2	are	be	AUX
ajfsoa-268	103	3	means	mean	NOUN
ajfsoa-268	103	4	of	of	ADP
ajfsoa-268	103	5	three	three	NUM
ajfsoa-268	103	6	determinations	determination	NOUN
ajfsoa-268	103	7	±	±	PROPN
ajfsoa-268	103	8	s.d	s.d	PROPN
ajfsoa-268	103	9	.	.	PROPN
ajfsoa-268	103	10	table	table	PROPN
ajfsoa-268	103	11	3	3	NUM
ajfsoa-268	103	12	.	.	X
ajfsoa-268	103	13	transition	transition	NOUN
ajfsoa-268	103	14	temperatures	temperature	NOUN
ajfsoa-268	103	15	and	and	CCONJ
ajfsoa-268	103	16	enthalpy	enthalpy	NOUN
ajfsoa-268	103	17	change	change	NOUN
ajfsoa-268	103	18	mixtures	mixture	NOUN
ajfsoa-268	103	19	of	of	ADP
ajfsoa-268	103	20	the	the	DET
ajfsoa-268	103	21	flying	fly	VERB
ajfsoa-268	103	22	gurnard	gurnard	ADJ
ajfsoa-268	103	23	gelatin	gelatin	NOUN
ajfsoa-268	103	24	and	and	CCONJ
ajfsoa-268	103	25	cassava	cassava	NOUN
ajfsoa-268	103	26	starch	starch	NOUN
ajfsoa-268	103	27	.	.	PUNCT
ajfsoa-268	104	1	composition	composition	NOUN
ajfsoa-268	104	2	gelatin	gelatin	NOUN
ajfsoa-268	104	3	:	:	PUNCT
ajfsoa-268	104	4	flour	flour	NOUN
ajfsoa-268	104	5	transitions	transition	NOUN
ajfsoa-268	104	6	onset	onset	VERB
ajfsoa-268	104	7	temp	temp	NOUN
ajfsoa-268	104	8	(	(	PUNCT
ajfsoa-268	104	9	to	to	PART
ajfsoa-268	104	10	)	)	PUNCT
ajfsoa-268	104	11	ºc	ºc	PROPN
ajfsoa-268	104	12	peak	peak	NOUN
ajfsoa-268	104	13	temperature	temperature	NOUN
ajfsoa-268	104	14	(	(	PUNCT
ajfsoa-268	104	15	tm	tm	NOUN
ajfsoa-268	104	16	)	)	PUNCT
ajfsoa-268	104	17	ºc	ºc	PROPN
ajfsoa-268	104	18	enthalpy/	enthalpy/	NUM
ajfsoa-268	104	19	j	j	PROPN
ajfsoa-268	104	20	/	/	SYM
ajfsoa-268	104	21	g	g	PROPN
ajfsoa-268	104	22	(	(	PUNCT
ajfsoa-268	104	23	h	h	NOUN
ajfsoa-268	104	24	)	)	PUNCT
ajfsoa-268	104	25	10:0	10:0	NUM
ajfsoa-268	104	26	1	1	NUM
ajfsoa-268	104	27	8.98	8.98	NUM
ajfsoa-268	104	28	18.89	18.89	NUM
ajfsoa-268	104	29	2.95	2.95	NUM
ajfsoa-268	104	30	4:1	4:1	NUM
ajfsoa-268	104	31	1	1	NUM
ajfsoa-268	104	32	12.70	12.70	NUM
ajfsoa-268	104	33	19.02	19.02	NUM
ajfsoa-268	104	34	0.17	0.17	NUM
ajfsoa-268	104	35	2	2	NUM
ajfsoa-268	104	36	43.31	43.31	NUM
ajfsoa-268	104	37	50.66	50.66	NUM
ajfsoa-268	104	38	0.03	0.03	NUM
ajfsoa-268	104	39	3	3	NUM
ajfsoa-268	104	40	65.01	65.01	NUM
ajfsoa-268	104	41	69.69	69.69	NUM
ajfsoa-268	104	42	0.97	0.97	NUM
ajfsoa-268	104	43	1:1	1:1	NUM
ajfsoa-268	104	44	1	1	NUM
ajfsoa-268	104	45	27.41	27.41	NUM
ajfsoa-268	104	46	29.74	29.74	NUM
ajfsoa-268	104	47	0.005	0.005	NUM
ajfsoa-268	104	48	2	2	NUM
ajfsoa-268	104	49	51.35	51.35	NUM
ajfsoa-268	104	50	44.44	44.44	NUM
ajfsoa-268	104	51	0.0007	0.0007	NUM
ajfsoa-268	104	52	3	3	NUM
ajfsoa-268	104	53	65.35	65.35	NUM
ajfsoa-268	104	54	70.07	70.07	NUM
ajfsoa-268	104	55	0.313	0.313	NUM
ajfsoa-268	104	56	1:4	1:4	NUM
ajfsoa-268	104	57	1	1	NUM
ajfsoa-268	104	58	48.17	48.17	NUM
ajfsoa-268	104	59	53.83	53.83	NUM
ajfsoa-268	104	60	0.0005	0.0005	NUM
ajfsoa-268	104	61	2	2	NUM
ajfsoa-268	104	62	65.61	65.61	NUM
ajfsoa-268	104	63	69.71	69.71	NUM
ajfsoa-268	104	64	0.52	0.52	NUM
ajfsoa-268	104	65	0:10	0:10	NUM
ajfsoa-268	104	66	1	1	NUM
ajfsoa-268	104	67	63.82	63.82	NUM
ajfsoa-268	104	68	69.47	69.47	NUM
ajfsoa-268	104	69	0.67	0.67	NUM
ajfsoa-268	104	70	e	e	NOUN
ajfsoa-268	104	71	n	n	PROPN
ajfsoa-268	104	72	d	d	NOUN
ajfsoa-268	104	73	o	o	X
ajfsoa-268	104	74	th	th	INTJ
ajfsoa-268	104	75	er	er	INTJ
ajfsoa-268	104	76	m	m	VERB
ajfsoa-268	104	77	ic	ic	PROPN
ajfsoa-268	104	78	h	h	NOUN
ajfsoa-268	105	1	ea	ea	PROPN
ajfsoa-268	105	2	t	t	PROPN
ajfsoa-268	105	3	f	f	PROPN
ajfsoa-268	105	4	lo	lo	PROPN
ajfsoa-268	105	5	w	w	PROPN
ajfsoa-268	106	1	(	(	PUNCT
ajfsoa-268	106	2	j/	j/	VERB
ajfsoa-268	106	3	g	g	NOUN
ajfsoa-268	106	4	)	)	PUNCT
ajfsoa-268	106	5	2e-14	2e-14	NUM
ajfsoa-268	106	6	0	0	NUM
ajfsoa-268	106	7	-2e-14	-2e-14	NOUN
ajfsoa-268	106	8	first	first	ADV
ajfsoa-268	106	9	scan	scan	VERB
ajfsoa-268	106	10	-4e-14	-4e-14	PROPN
ajfsoa-268	106	11	second	second	ADJ
ajfsoa-268	106	12	scan	scan	INTJ
ajfsoa-268	106	13	-6e-14	-6e-14	PROPN
ajfsoa-268	106	14	-8e-14	-8e-14	PROPN
ajfsoa-268	106	15	-1e-13	-1e-13	PROPN
ajfsoa-268	106	16	0	0	NUM
ajfsoa-268	106	17	20	20	NUM
ajfsoa-268	106	18	40	40	NUM
ajfsoa-268	106	19	60	60	NUM
ajfsoa-268	106	20	80	80	NUM
ajfsoa-268	106	21	100	100	NUM
ajfsoa-268	106	22	temperature	temperature	NOUN
ajfsoa-268	106	23	ºc	ºc	NOUN
ajfsoa-268	106	24	during	during	ADP
ajfsoa-268	106	25	the	the	DET
ajfsoa-268	106	26	cooling	cool	VERB
ajfsoa-268	106	27	period	period	NOUN
ajfsoa-268	106	28	may	may	AUX
ajfsoa-268	106	29	be	be	AUX
ajfsoa-268	106	30	attributed	attribute	VERB
ajfsoa-268	106	31	to	to	ADP
ajfsoa-268	106	32	the	the	DET
ajfsoa-268	106	33	various	various	ADJ
ajfsoa-268	106	34	constituents	constituent	NOUN
ajfsoa-268	106	35	present	present	ADJ
ajfsoa-268	106	36	and	and	CCONJ
ajfsoa-268	106	37	in	in	ADP
ajfsoa-268	106	38	particular	particular	ADJ
ajfsoa-268	106	39	the	the	DET
ajfsoa-268	106	40	swollen	swollen	ADJ
ajfsoa-268	106	41	granules	granule	NOUN
ajfsoa-268	106	42	and	and	CCONJ
ajfsoa-268	106	43	fragments	fragment	NOUN
ajfsoa-268	106	44	which	which	PRON
ajfsoa-268	106	45	associate	associate	VERB
ajfsoa-268	106	46	or	or	CCONJ
ajfsoa-268	106	47	retrograde	retrograde	ADJ
ajfsoa-268	106	48	as	as	ADP
ajfsoa-268	106	49	a	a	DET
ajfsoa-268	106	50	result	result	NOUN
ajfsoa-268	106	51	of	of	ADP
ajfsoa-268	106	52	molecular	molecular	ADJ
ajfsoa-268	106	53	interactions	interaction	NOUN
ajfsoa-268	106	54	(	(	PUNCT
ajfsoa-268	106	55	hoover	hoover	ADJ
ajfsoa-268	106	56	,	,	PUNCT
ajfsoa-268	106	57	2001	2001	NUM
ajfsoa-268	106	58	)	)	PUNCT
ajfsoa-268	106	59	.	.	PUNCT
ajfsoa-268	107	1	the	the	DET
ajfsoa-268	107	2	changes	change	NOUN
ajfsoa-268	107	3	in	in	ADP
ajfsoa-268	107	4	the	the	DET
ajfsoa-268	107	5	gelation	gelation	NOUN
ajfsoa-268	107	6	temperatures	temperature	NOUN
ajfsoa-268	107	7	as	as	SCONJ
ajfsoa-268	107	8	shown	show	VERB
ajfsoa-268	107	9	in	in	ADP
ajfsoa-268	107	10	table	table	NOUN
ajfsoa-268	107	11	2	2	NUM
ajfsoa-268	107	12	suggest	suggest	VERB
ajfsoa-268	107	13	some	some	DET
ajfsoa-268	107	14	interactions	interaction	NOUN
ajfsoa-268	107	15	between	between	ADP
ajfsoa-268	107	16	the	the	DET
ajfsoa-268	107	17	gelatin	gelatin	NOUN
ajfsoa-268	107	18	and	and	CCONJ
ajfsoa-268	107	19	the	the	DET
ajfsoa-268	107	20	starch	starch	NOUN
ajfsoa-268	107	21	granule	granule	NOUN
ajfsoa-268	107	22	and	and	CCONJ
ajfsoa-268	107	23	are	be	AUX
ajfsoa-268	107	24	attributed	attribute	VERB
ajfsoa-268	107	25	to	to	ADP
ajfsoa-268	107	26	charges	charge	NOUN
ajfsoa-268	107	27	on	on	ADP
ajfsoa-268	107	28	the	the	DET
ajfsoa-268	107	29	proteins	protein	NOUN
ajfsoa-268	107	30	and	and	CCONJ
ajfsoa-268	107	31	starch	starch	NOUN
ajfsoa-268	107	32	(	(	PUNCT
ajfsoa-268	107	33	takeuchi	takeuchi	PROPN
ajfsoa-268	107	34	,	,	PUNCT
ajfsoa-268	107	35	1969	1969	NUM
ajfsoa-268	107	36	)	)	PUNCT
ajfsoa-268	107	37	.	.	PUNCT
ajfsoa-268	108	1	with	with	ADP
ajfsoa-268	108	2	increasing	increase	VERB
ajfsoa-268	108	3	starch	starch	NOUN
ajfsoa-268	108	4	concentration	concentration	NOUN
ajfsoa-268	108	5	,	,	PUNCT
ajfsoa-268	108	6	the	the	DET
ajfsoa-268	108	7	crosslink	crosslink	NOUN
ajfsoa-268	108	8	density	density	NOUN
ajfsoa-268	108	9	in	in	ADP
ajfsoa-268	108	10	the	the	DET
ajfsoa-268	108	11	gel	gel	NOUN
ajfsoa-268	108	12	may	may	AUX
ajfsoa-268	108	13	have	have	AUX
ajfsoa-268	108	14	increased	increase	VERB
ajfsoa-268	108	15	,	,	PUNCT
ajfsoa-268	108	16	yielding	yield	VERB
ajfsoa-268	108	17	higher	high	ADJ
ajfsoa-268	108	18	values	value	NOUN
ajfsoa-268	108	19	of	of	ADP
ajfsoa-268	108	20	g	g	NOUN
ajfsoa-268	108	21	’	'	PUNCT
ajfsoa-268	108	22	.	.	PUNCT
ajfsoa-268	109	1	a	a	DET
ajfsoa-268	109	2	number	number	NOUN
ajfsoa-268	109	3	of	of	ADP
ajfsoa-268	109	4	studies	study	NOUN
ajfsoa-268	109	5	have	have	AUX
ajfsoa-268	109	6	elucidated	elucidate	VERB
ajfsoa-268	109	7	this	this	DET
ajfsoa-268	109	8	mechanism	mechanism	NOUN
ajfsoa-268	109	9	of	of	ADP
ajfsoa-268	109	10	interaction	interaction	NOUN
ajfsoa-268	109	11	and	and	CCONJ
ajfsoa-268	109	12	the	the	DET
ajfsoa-268	109	13	main	main	ADJ
ajfsoa-268	109	14	effect	effect	NOUN
ajfsoa-268	109	15	of	of	ADP
ajfsoa-268	109	16	the	the	DET
ajfsoa-268	109	17	starch	starch	NOUN
ajfsoa-268	109	18	component	component	NOUN
ajfsoa-268	109	19	is	be	AUX
ajfsoa-268	109	20	to	to	PART
ajfsoa-268	109	21	raise	raise	VERB
ajfsoa-268	109	22	the	the	DET
ajfsoa-268	109	23	modulus	modulus	NOUN
ajfsoa-268	109	24	of	of	ADP
ajfsoa-268	109	25	the	the	DET
ajfsoa-268	109	26	gelatin	gelatin	NOUN
ajfsoa-268	109	27	phase	phase	NOUN
ajfsoa-268	109	28	.	.	PUNCT
ajfsoa-268	110	1	this	this	DET
ajfsoa-268	110	2	property	property	NOUN
ajfsoa-268	110	3	could	could	AUX
ajfsoa-268	110	4	be	be	AUX
ajfsoa-268	110	5	employed	employ	VERB
ajfsoa-268	110	6	in	in	ADP
ajfsoa-268	110	7	food	food	NOUN
ajfsoa-268	110	8	applications	application	NOUN
ajfsoa-268	110	9	(	(	PUNCT
ajfsoa-268	110	10	white	white	X
ajfsoa-268	110	11	et	et	PROPN
ajfsoa-268	110	12	al	al	PROPN
ajfsoa-268	110	13	.	.	PROPN
ajfsoa-268	110	14	,	,	PUNCT
ajfsoa-268	110	15	1993	1993	NUM
ajfsoa-268	110	16	)	)	PUNCT
ajfsoa-268	110	17	.	.	PUNCT
ajfsoa-268	111	1	differential	differential	PROPN
ajfsoa-268	111	2	scanning	scan	VERB
ajfsoa-268	111	3	calorimetry	calorimetry	NOUN
ajfsoa-268	111	4	(	(	PUNCT
ajfsoa-268	111	5	dsc	dsc	NOUN
ajfsoa-268	111	6	)	)	PUNCT
ajfsoa-268	111	7	figure	figure	NOUN
ajfsoa-268	111	8	2	2	NUM
ajfsoa-268	111	9	.	.	PUNCT
ajfsoa-268	111	10	dsc	dsc	NOUN
ajfsoa-268	111	11	thermograms	thermogram	NOUN
ajfsoa-268	111	12	of	of	ADP
ajfsoa-268	111	13	the	the	DET
ajfsoa-268	111	14	gelatin	gelatin	NOUN
ajfsoa-268	111	15	of	of	ADP
ajfsoa-268	111	16	the	the	DET
ajfsoa-268	111	17	flying	fly	VERB
ajfsoa-268	111	18	gurnard	gurnard	ADJ
ajfsoa-268	111	19	skin	skin	NOUN
ajfsoa-268	111	20	scanned	scan	VERB
ajfsoa-268	111	21	from	from	ADP
ajfsoa-268	111	22	0	0	NUM
ajfsoa-268	111	23	to	to	ADP
ajfsoa-268	111	24	90ëc	90ëc	ADJ
ajfsoa-268	111	25	cooled	cool	VERB
ajfsoa-268	111	26	and	and	CCONJ
ajfsoa-268	111	27	rescanned	rescanne	VERB
ajfsoa-268	111	28	.	.	PUNCT
ajfsoa-268	112	1	this	this	PRON
ajfsoa-268	112	2	explains	explain	VERB
ajfsoa-268	112	3	why	why	SCONJ
ajfsoa-268	112	4	gels	gel	NOUN
ajfsoa-268	112	5	are	be	AUX
ajfsoa-268	112	6	easily	easily	ADV
ajfsoa-268	112	7	formed	form	VERB
ajfsoa-268	112	8	at	at	ADP
ajfsoa-268	112	9	lower	low	ADJ
ajfsoa-268	112	10	temperatures	temperature	NOUN
ajfsoa-268	112	11	(	(	PUNCT
ajfsoa-268	112	12	ferry	ferry	NOUN
ajfsoa-268	112	13	,	,	PUNCT
ajfsoa-268	112	14	1948	1948	NUM
ajfsoa-268	112	15	)	)	PUNCT
ajfsoa-268	112	16	.	.	PUNCT
ajfsoa-268	113	1	the	the	DET
ajfsoa-268	113	2	increase	increase	NOUN
ajfsoa-268	113	3	in	in	ADP
ajfsoa-268	113	4	viscosity	viscosity	NOUN
ajfsoa-268	113	5	the	the	DET
ajfsoa-268	113	6	thermograms	thermogram	NOUN
ajfsoa-268	113	7	for	for	ADP
ajfsoa-268	113	8	the	the	DET
ajfsoa-268	113	9	flying	fly	VERB
ajfsoa-268	113	10	gurnard	gurnard	NOUN
ajfsoa-268	113	11	gelatin	gelatin	NOUN
ajfsoa-268	113	12	gel	gel	NOUN
ajfsoa-268	113	13	are	be	AUX
ajfsoa-268	113	14	shown	show	VERB
ajfsoa-268	113	15	in	in	ADP
ajfsoa-268	113	16	figure	figure	NOUN
ajfsoa-268	113	17	2	2	NUM
ajfsoa-268	113	18	.	.	PUNCT
ajfsoa-268	114	1	the	the	DET
ajfsoa-268	114	2	transition	transition	NOUN
ajfsoa-268	114	3	temperature	temperature	NOUN
ajfsoa-268	114	4	and	and	CCONJ
ajfsoa-268	114	5	enthalpy	enthalpy	NOUN
ajfsoa-268	114	6	change	change	NOUN
ajfsoa-268	114	7	for	for	ADP
ajfsoa-268	114	8	gelatin	gelatin	NOUN
ajfsoa-268	114	9	from	from	ADP
ajfsoa-268	114	10	flying	fly	VERB
ajfsoa-268	114	11	gurnard	gurnard	NOUN
ajfsoa-268	114	12	were	be	AUX
ajfsoa-268	114	13	found	find	VERB
ajfsoa-268	114	14	to	to	PART
ajfsoa-268	114	15	be	be	AUX
ajfsoa-268	114	16	18.89ëc	18.89ëc	NUM
ajfsoa-268	114	17	and	and	CCONJ
ajfsoa-268	114	18	2.95	2.95	NUM
ajfsoa-268	114	19	j	j	NOUN
ajfsoa-268	114	20	/	/	SYM
ajfsoa-268	114	21	g	g	PROPN
ajfsoa-268	114	22	,	,	PUNCT
ajfsoa-268	114	23	respectively	respectively	ADV
ajfsoa-268	114	24	.	.	PUNCT
ajfsoa-268	115	1	the	the	DET
ajfsoa-268	115	2	enthalpy	enthalpy	NOUN
ajfsoa-268	115	3	reflected	reflect	VERB
ajfsoa-268	115	4	the	the	DET
ajfsoa-268	115	5	amount	amount	NOUN
ajfsoa-268	115	6	of	of	ADP
ajfsoa-268	115	7	energy	energy	NOUN
ajfsoa-268	115	8	required	require	VERB
ajfsoa-268	115	9	to	to	PART
ajfsoa-268	115	10	denature	denature	VERB
ajfsoa-268	115	11	the	the	DET
ajfsoa-268	115	12	samples	sample	NOUN
ajfsoa-268	115	13	and	and	CCONJ
ajfsoa-268	115	14	is	be	AUX
ajfsoa-268	115	15	related	relate	VERB
ajfsoa-268	115	16	to	to	ADP
ajfsoa-268	115	17	the	the	DET
ajfsoa-268	115	18	number	number	NOUN
ajfsoa-268	115	19	of	of	ADP
ajfsoa-268	115	20	junction	junction	NOUN
ajfsoa-268	115	21	zones	zone	NOUN
ajfsoa-268	115	22	254	254	NUM
ajfsoa-268	115	23	afr	afr	NOUN
ajfsoa-268	115	24	.	.	PUNCT
ajfsoa-268	116	1	j.	j.	PROPN
ajfsoa-268	116	2	food	food	PROPN
ajfsoa-268	116	3	sci	sci	PROPN
ajfsoa-268	116	4	.	.	PUNCT
ajfsoa-268	117	1	res	res	PROPN
ajfsoa-268	117	2	.	.	PROPN
ajfsoa-268	118	1	0.2	0.2	NUM
ajfsoa-268	118	2	10	10	NUM
ajfsoa-268	118	3	%	%	NOUN
ajfsoa-268	118	4	gelatin	gelatin	NOUN
ajfsoa-268	118	5	0.15	0.15	NUM
ajfsoa-268	118	6	(	(	PUNCT
ajfsoa-268	118	7	j	j	PROPN
ajfsoa-268	118	8	/g	/g	PUNCT
ajfsoa-268	118	9	)	)	PUNCT
ajfsoa-268	118	10	0.1	0.1	NUM
ajfsoa-268	118	11	8	8	NUM
ajfsoa-268	118	12	%	%	NOUN
ajfsoa-268	118	13	gelatin	gelatin	NOUN
ajfsoa-268	118	14	+	+	CCONJ
ajfsoa-268	118	15	2	2	NUM
ajfsoa-268	118	16	%	%	NOUN
ajfsoa-268	118	17	0.05	0.05	NUM
ajfsoa-268	118	18	cassava	cassava	NOUN
ajfsoa-268	118	19	fl	fl	NOUN
ajfsoa-268	118	20	o	o	NOUN
ajfsoa-268	118	21	w	w	NOUN
ajfsoa-268	118	22	cassava	cassava	NOUN
ajfsoa-268	118	23	5	5	NUM
ajfsoa-268	118	24	%	%	NOUN
ajfsoa-268	118	25	gelatin	gelatin	NOUN
ajfsoa-268	118	26	+	+	CCONJ
ajfsoa-268	118	27	5	5	NUM
ajfsoa-268	118	28	%	%	NOUN
ajfsoa-268	119	1	h	h	NOUN
ajfsoa-268	119	2	ea	ea	NOUN
ajfsoa-268	120	1	t	t	NOUN
ajfsoa-268	120	2	0	0	NUM
ajfsoa-268	120	3	2	2	NUM
ajfsoa-268	120	4	%	%	NOUN
ajfsoa-268	120	5	gelatin	gelatin	NOUN
ajfsoa-268	120	6	+	+	CCONJ
ajfsoa-268	120	7	8	8	NUM
ajfsoa-268	120	8	%	%	NOUN
ajfsoa-268	120	9	-0.05	-0.05	NOUN
ajfsoa-268	120	10	en	en	INTJ
ajfsoa-268	120	11	do	do	AUX
ajfsoa-268	120	12	th	th	INTJ
ajfsoa-268	120	13	er	er	INTJ
ajfsoa-268	120	14	m	m	PROPN
ajfsoa-268	120	15	ic	ic	PROPN
ajfsoa-268	120	16	-0.2	-0.2	PROPN
ajfsoa-268	120	17	cassava	cassava	NOUN
ajfsoa-268	120	18	-0.1	-0.1	PROPN
ajfsoa-268	120	19	10	10	NUM
ajfsoa-268	120	20	%	%	NOUN
ajfsoa-268	120	21	cassava	cassava	NOUN
ajfsoa-268	120	22	-0.15	-0.15	NUM
ajfsoa-268	120	23	-0.25	-0.25	NUM
ajfsoa-268	120	24	-0.3	-0.3	PROPN
ajfsoa-268	120	25	0	0	NUM
ajfsoa-268	120	26	20	20	NUM
ajfsoa-268	120	27	40	40	NUM
ajfsoa-268	120	28	60	60	NUM
ajfsoa-268	120	29	80	80	NUM
ajfsoa-268	120	30	100	100	NUM
ajfsoa-268	120	31	temperature	temperature	NOUN
ajfsoa-268	120	32	ºc	ºc	NOUN
ajfsoa-268	120	33	figure	figure	NOUN
ajfsoa-268	120	34	3	3	NUM
ajfsoa-268	120	35	.	.	PUNCT
ajfsoa-268	120	36	dsc	dsc	NOUN
ajfsoa-268	120	37	thermograms	thermogram	NOUN
ajfsoa-268	120	38	for	for	ADP
ajfsoa-268	120	39	mixtures	mixture	NOUN
ajfsoa-268	120	40	of	of	ADP
ajfsoa-268	120	41	gelatin	gelatin	NOUN
ajfsoa-268	120	42	of	of	ADP
ajfsoa-268	120	43	the	the	DET
ajfsoa-268	120	44	flying	fly	VERB
ajfsoa-268	120	45	gurnard	gurnard	ADJ
ajfsoa-268	120	46	gelatin	gelatin	NOUN
ajfsoa-268	120	47	and	and	CCONJ
ajfsoa-268	120	48	cassava	cassava	NOUN
ajfsoa-268	120	49	starch	starch	NOUN
ajfsoa-268	120	50	scanned	scan	VERB
ajfsoa-268	120	51	from	from	ADP
ajfsoa-268	120	52	0	0	NUM
ajfsoa-268	120	53	to	to	ADP
ajfsoa-268	120	54	90ëc	90ëc	NOUN
ajfsoa-268	120	55	.	.	PUNCT
ajfsoa-268	121	1	involved	involve	VERB
ajfsoa-268	121	2	in	in	ADP
ajfsoa-268	121	3	the	the	DET
ajfsoa-268	121	4	gelation	gelation	NOUN
ajfsoa-268	121	5	of	of	ADP
ajfsoa-268	121	6	each	each	DET
ajfsoa-268	121	7	sample	sample	NOUN
ajfsoa-268	121	8	(	(	PUNCT
ajfsoa-268	121	9	arnesen	arnesen	NOUN
ajfsoa-268	121	10	and	and	CCONJ
ajfsoa-268	121	11	gildberg	gildberg	PROPN
ajfsoa-268	121	12	,	,	PUNCT
ajfsoa-268	121	13	2002	2002	NUM
ajfsoa-268	121	14	)	)	PUNCT
ajfsoa-268	121	15	.	.	PUNCT
ajfsoa-268	122	1	figure	figure	NOUN
ajfsoa-268	122	2	3	3	NUM
ajfsoa-268	122	3	also	also	ADV
ajfsoa-268	122	4	shows	show	VERB
ajfsoa-268	122	5	that	that	SCONJ
ajfsoa-268	122	6	all	all	DET
ajfsoa-268	122	7	the	the	DET
ajfsoa-268	122	8	thermograms	thermogram	NOUN
ajfsoa-268	122	9	of	of	ADP
ajfsoa-268	122	10	the	the	DET
ajfsoa-268	122	11	gelatin	gelatin	NOUN
ajfsoa-268	122	12	and	and	CCONJ
ajfsoa-268	122	13	cassava	cassava	NOUN
ajfsoa-268	122	14	flour	flour	NOUN
ajfsoa-268	122	15	mixtures	mixture	NOUN
ajfsoa-268	122	16	were	be	AUX
ajfsoa-268	122	17	endothermic	endothermic	ADJ
ajfsoa-268	122	18	.	.	PUNCT
ajfsoa-268	123	1	the	the	DET
ajfsoa-268	123	2	dsc	dsc	NOUN
ajfsoa-268	123	3	thermograms	thermograms	PROPN
ajfsoa-268	123	4	show	show	VERB
ajfsoa-268	123	5	that	that	SCONJ
ajfsoa-268	123	6	starch	starch	NOUN
ajfsoa-268	123	7	on	on	ADP
ajfsoa-268	123	8	its	its	PRON
ajfsoa-268	123	9	own	own	ADJ
ajfsoa-268	123	10	(	(	PUNCT
ajfsoa-268	123	11	0	0	NUM
ajfsoa-268	123	12	:	:	SYM
ajfsoa-268	123	13	10	10	NUM
ajfsoa-268	123	14	)	)	PUNCT
ajfsoa-268	123	15	indicated	indicate	VERB
ajfsoa-268	123	16	a	a	DET
ajfsoa-268	123	17	single	single	ADJ
ajfsoa-268	123	18	transition	transition	NOUN
ajfsoa-268	123	19	(	(	PUNCT
ajfsoa-268	123	20	tm	tm	NOUN
ajfsoa-268	123	21	values	value	NOUN
ajfsoa-268	123	22	69.5	69.5	NUM
ajfsoa-268	123	23	ëc	ëc	ADP
ajfsoa-268	123	24	)	)	PUNCT
ajfsoa-268	123	25	.	.	PUNCT
ajfsoa-268	124	1	however	however	ADV
ajfsoa-268	124	2	when	when	SCONJ
ajfsoa-268	124	3	mixed	mix	VERB
ajfsoa-268	124	4	with	with	ADP
ajfsoa-268	124	5	gelatin	gelatin	NOUN
ajfsoa-268	124	6	,	,	PUNCT
ajfsoa-268	124	7	three	three	NUM
ajfsoa-268	124	8	thermal	thermal	ADJ
ajfsoa-268	124	9	transitions	transition	NOUN
ajfsoa-268	124	10	(	(	PUNCT
ajfsoa-268	124	11	tm	tm	DET
ajfsoa-268	124	12	values	value	NOUN
ajfsoa-268	124	13	of	of	ADP
ajfsoa-268	124	14	19.0	19.0	NUM
ajfsoa-268	124	15	ëc	ëc	NOUN
ajfsoa-268	124	16	;	;	PUNCT
ajfsoa-268	124	17	50.7	50.7	NUM
ajfsoa-268	124	18	ëc	ëc	NOUN
ajfsoa-268	124	19	;	;	PUNCT
ajfsoa-268	124	20	69.7	69.7	NUM
ajfsoa-268	124	21	ëc	ëc	NOUN
ajfsoa-268	124	22	)	)	PUNCT
ajfsoa-268	124	23	and	and	CCONJ
ajfsoa-268	124	24	(	(	PUNCT
ajfsoa-268	124	25	tm	tm	PROPN
ajfsoa-268	124	26	values	value	NOUN
ajfsoa-268	124	27	29.7ëc	29.7ëc	NUM
ajfsoa-268	124	28	;	;	PUNCT
ajfsoa-268	124	29	44.4ëc	44.4ëc	NUM
ajfsoa-268	124	30	;	;	PUNCT
ajfsoa-268	124	31	70.1ëc	70.1ëc	NUM
ajfsoa-268	124	32	)	)	PUNCT
ajfsoa-268	124	33	were	be	AUX
ajfsoa-268	124	34	respectively	respectively	ADV
ajfsoa-268	124	35	obtained	obtain	VERB
ajfsoa-268	124	36	for	for	ADP
ajfsoa-268	124	37	gelatin	gelatin	NOUN
ajfsoa-268	124	38	and	and	CCONJ
ajfsoa-268	124	39	starch	starch	NOUN
ajfsoa-268	124	40	mixtures	mixture	NOUN
ajfsoa-268	124	41	4:1	4:1	NUM
ajfsoa-268	124	42	and	and	CCONJ
ajfsoa-268	124	43	1:1	1:1	NUM
ajfsoa-268	124	44	.	.	PUNCT
ajfsoa-268	125	1	however	however	ADV
ajfsoa-268	125	2	the	the	DET
ajfsoa-268	125	3	1:4	1:4	NUM
ajfsoa-268	125	4	(	(	PUNCT
ajfsoa-268	125	5	gelatin	gelatin	NOUN
ajfsoa-268	125	6	:	:	PUNCT
ajfsoa-268	125	7	starch	starch	NOUN
ajfsoa-268	125	8	mixture	mixture	NOUN
ajfsoa-268	125	9	)	)	PUNCT
ajfsoa-268	125	10	,	,	PUNCT
ajfsoa-268	125	11	indicated	indicate	VERB
ajfsoa-268	125	12	two	two	NUM
ajfsoa-268	125	13	transitions	transition	NOUN
ajfsoa-268	125	14	(	(	PUNCT
ajfsoa-268	125	15	tm	tm	DET
ajfsoa-268	125	16	values	value	NOUN
ajfsoa-268	125	17	of	of	ADP
ajfsoa-268	125	18	53.8	53.8	NUM
ajfsoa-268	125	19	o	o	NOUN
ajfsoa-268	125	20	c	c	NOUN
ajfsoa-268	125	21	;	;	PUNCT
ajfsoa-268	125	22	69.7ëc	69.7ëc	NUM
ajfsoa-268	125	23	)	)	PUNCT
ajfsoa-268	125	24	.	.	PUNCT
ajfsoa-268	126	1	these	these	DET
ajfsoa-268	126	2	results	result	NOUN
ajfsoa-268	126	3	tend	tend	VERB
ajfsoa-268	126	4	to	to	PART
ajfsoa-268	126	5	offer	offer	VERB
ajfsoa-268	126	6	support	support	NOUN
ajfsoa-268	126	7	to	to	ADP
ajfsoa-268	126	8	the	the	DET
ajfsoa-268	126	9	type	type	NOUN
ajfsoa-268	126	10	of	of	ADP
ajfsoa-268	126	11	interactions	interaction	NOUN
ajfsoa-268	126	12	observed	observe	VERB
ajfsoa-268	126	13	in	in	ADP
ajfsoa-268	126	14	the	the	DET
ajfsoa-268	126	15	rheological	rheological	ADJ
ajfsoa-268	126	16	studies	study	NOUN
ajfsoa-268	126	17	in	in	ADP
ajfsoa-268	126	18	this	this	DET
ajfsoa-268	126	19	report	report	NOUN
ajfsoa-268	126	20	.	.	PUNCT
ajfsoa-268	127	1	the	the	DET
ajfsoa-268	127	2	mixtures	mixture	NOUN
ajfsoa-268	127	3	which	which	PRON
ajfsoa-268	127	4	show	show	VERB
ajfsoa-268	127	5	interaction	interaction	NOUN
ajfsoa-268	127	6	with	with	ADP
ajfsoa-268	127	7	the	the	DET
ajfsoa-268	127	8	starch	starch	NOUN
ajfsoa-268	127	9	may	may	AUX
ajfsoa-268	127	10	enhance	enhance	VERB
ajfsoa-268	127	11	the	the	DET
ajfsoa-268	127	12	potential	potential	NOUN
ajfsoa-268	127	13	of	of	ADP
ajfsoa-268	127	14	using	use	VERB
ajfsoa-268	127	15	a	a	DET
ajfsoa-268	127	16	mixture	mixture	NOUN
ajfsoa-268	127	17	of	of	ADP
ajfsoa-268	127	18	gelatin	gelatin	NOUN
ajfsoa-268	127	19	and	and	CCONJ
ajfsoa-268	127	20	cassava	cassava	NOUN
ajfsoa-268	127	21	starch	starch	NOUN
ajfsoa-268	127	22	in	in	ADP
ajfsoa-268	127	23	food	food	NOUN
ajfsoa-268	127	24	applications	application	NOUN
ajfsoa-268	127	25	where	where	SCONJ
ajfsoa-268	127	26	such	such	ADJ
ajfsoa-268	127	27	properties	property	NOUN
ajfsoa-268	127	28	exhibited	exhibit	VERB
ajfsoa-268	127	29	by	by	ADP
ajfsoa-268	127	30	the	the	DET
ajfsoa-268	127	31	mixtures	mixture	NOUN
ajfsoa-268	127	32	are	be	AUX
ajfsoa-268	127	33	required	require	VERB
ajfsoa-268	127	34	.	.	PUNCT
ajfsoa-268	128	1	conclusions	conclusion	NOUN
ajfsoa-268	128	2	gelation	gelation	VERB
ajfsoa-268	128	3	properties	property	NOUN
ajfsoa-268	128	4	of	of	ADP
ajfsoa-268	128	5	the	the	DET
ajfsoa-268	128	6	flying	fly	VERB
ajfsoa-268	128	7	gurnard	gurnard	NOUN
ajfsoa-268	128	8	gelatin	gelatin	NOUN
ajfsoa-268	128	9	especially	especially	ADV
ajfsoa-268	128	10	the	the	DET
ajfsoa-268	128	11	high	high	ADJ
ajfsoa-268	128	12	bloom	bloom	NOUN
ajfsoa-268	128	13	strength	strength	NOUN
ajfsoa-268	128	14	and	and	CCONJ
ajfsoa-268	128	15	high	high	ADJ
ajfsoa-268	128	16	melting	melting	NOUN
ajfsoa-268	128	17	point	point	NOUN
ajfsoa-268	128	18	indicate	indicate	VERB
ajfsoa-268	128	19	that	that	SCONJ
ajfsoa-268	128	20	fish	fish	NOUN
ajfsoa-268	128	21	gelatin	gelatin	NOUN
ajfsoa-268	128	22	could	could	AUX
ajfsoa-268	128	23	be	be	AUX
ajfsoa-268	128	24	used	use	VERB
ajfsoa-268	128	25	to	to	PART
ajfsoa-268	128	26	replace	replace	VERB
ajfsoa-268	128	27	mammalian	mammalian	ADJ
ajfsoa-268	128	28	gelatins	gelatin	NOUN
ajfsoa-268	128	29	in	in	ADP
ajfsoa-268	128	30	some	some	DET
ajfsoa-268	128	31	food	food	NOUN
ajfsoa-268	128	32	applications	application	NOUN
ajfsoa-268	128	33	without	without	ADP
ajfsoa-268	128	34	significantly	significantly	ADV
ajfsoa-268	128	35	altering	alter	VERB
ajfsoa-268	128	36	the	the	DET
ajfsoa-268	128	37	texture	texture	NOUN
ajfsoa-268	128	38	.	.	PUNCT
ajfsoa-268	129	1	the	the	DET
ajfsoa-268	129	2	changes	change	NOUN
ajfsoa-268	129	3	in	in	ADP
ajfsoa-268	129	4	gelation	gelation	NOUN
ajfsoa-268	129	5	temperatures	temperature	NOUN
ajfsoa-268	129	6	when	when	SCONJ
ajfsoa-268	129	7	fish	fish	NOUN
ajfsoa-268	129	8	gelatin	gelatin	NOUN
ajfsoa-268	129	9	was	be	AUX
ajfsoa-268	129	10	mixed	mix	VERB
ajfsoa-268	129	11	with	with	ADP
ajfsoa-268	129	12	cassava	cassava	NOUN
ajfsoa-268	129	13	starch	starch	NOUN
ajfsoa-268	129	14	due	due	ADP
ajfsoa-268	129	15	to	to	ADP
ajfsoa-268	129	16	weak	weak	ADJ
ajfsoa-268	129	17	electrostatic	electrostatic	ADJ
ajfsoa-268	129	18	interactions	interaction	NOUN
ajfsoa-268	129	19	confer	confer	VERB
ajfsoa-268	129	20	textural	textural	ADJ
ajfsoa-268	129	21	changes	change	NOUN
ajfsoa-268	129	22	and	and	CCONJ
ajfsoa-268	129	23	melting	melting	NOUN
ajfsoa-268	129	24	point	point	NOUN
ajfsoa-268	129	25	close	close	ADV
ajfsoa-268	129	26	to	to	ADP
ajfsoa-268	129	27	that	that	PRON
ajfsoa-268	129	28	of	of	ADP
ajfsoa-268	129	29	mammalian	mammalian	NOUN
ajfsoa-268	129	30	gelatins	gelatin	NOUN
ajfsoa-268	129	31	which	which	PRON
ajfsoa-268	129	32	would	would	AUX
ajfsoa-268	129	33	be	be	AUX
ajfsoa-268	129	34	an	an	DET
ajfsoa-268	129	35	added	add	VERB
ajfsoa-268	129	36	advantage	advantage	NOUN
ajfsoa-268	129	37	in	in	ADP
ajfsoa-268	129	38	food	food	NOUN
ajfsoa-268	129	39	applications	application	NOUN
ajfsoa-268	129	40	.	.	PUNCT
ajfsoa-268	130	1	developing	develop	VERB
ajfsoa-268	130	2	gelatin	gelatin	NOUN
ajfsoa-268	130	3	from	from	ADP
ajfsoa-268	130	4	the	the	DET
ajfsoa-268	130	5	flying	fly	VERB
ajfsoa-268	130	6	gurnard	gurnard	ADJ
ajfsoa-268	130	7	skin	skin	NOUN
ajfsoa-268	130	8	would	would	AUX
ajfsoa-268	130	9	reduce	reduce	VERB
ajfsoa-268	130	10	the	the	DET
ajfsoa-268	130	11	waste	waste	NOUN
ajfsoa-268	130	12	skin	skin	NOUN
ajfsoa-268	130	13	which	which	PRON
ajfsoa-268	130	14	would	would	AUX
ajfsoa-268	130	15	otherwise	otherwise	ADV
ajfsoa-268	130	16	be	be	AUX
ajfsoa-268	130	17	discarded	discard	VERB
ajfsoa-268	130	18	,	,	PUNCT
ajfsoa-268	130	19	to	to	PART
ajfsoa-268	130	20	produce	produce	VERB
ajfsoa-268	130	21	a	a	DET
ajfsoa-268	130	22	value	value	NOUN
ajfsoa-268	130	23	added	add	VERB
ajfsoa-268	130	24	product	product	NOUN
ajfsoa-268	130	25	that	that	PRON
ajfsoa-268	130	26	may	may	AUX
ajfsoa-268	130	27	be	be	AUX
ajfsoa-268	130	28	of	of	ADP
ajfsoa-268	130	29	economic	economic	ADJ
ajfsoa-268	130	30	benefit	benefit	NOUN
ajfsoa-268	130	31	to	to	ADP
ajfsoa-268	130	32	the	the	DET
ajfsoa-268	130	33	fish	fish	NOUN
ajfsoa-268	130	34	industry	industry	NOUN
ajfsoa-268	130	35	in	in	ADP
ajfsoa-268	130	36	ghana	ghana	PROPN
ajfsoa-268	130	37	.	.	PUNCT
ajfsoa-268	131	1	references	reference	NOUN
ajfsoa-268	131	2	arnesen	arnesen	PROPN
ajfsoa-268	131	3	ja	ja	PROPN
ajfsoa-268	131	4	,	,	PUNCT
ajfsoa-268	131	5	gildberg	gildberg	PROPN
ajfsoa-268	131	6	a	a	DET
ajfsoa-268	131	7	(	(	PUNCT
ajfsoa-268	131	8	2002	2002	NUM
ajfsoa-268	131	9	)	)	PUNCT
ajfsoa-268	131	10	preparation	preparation	NOUN
ajfsoa-268	131	11	and	and	CCONJ
ajfsoa-268	131	12	characterisation	characterisation	NOUN
ajfsoa-268	131	13	of	of	ADP
ajfsoa-268	131	14	gelatin	gelatin	NOUN
ajfsoa-268	131	15	from	from	ADP
ajfsoa-268	131	16	the	the	DET
ajfsoa-268	131	17	skin	skin	NOUN
ajfsoa-268	131	18	of	of	ADP
ajfsoa-268	131	19	harp	harp	ADJ
ajfsoa-268	131	20	seal	seal	NOUN
ajfsoa-268	131	21	(	(	PUNCT
ajfsoa-268	131	22	phoca	phoca	PROPN
ajfsoa-268	131	23	groendlandica	groendlandica	PROPN
ajfsoa-268	131	24	)	)	PUNCT
ajfsoa-268	131	25	bioresource	bioresource	ADP
ajfsoa-268	131	26	technol	technol	NOUN
ajfsoa-268	131	27	82	82	NUM
ajfsoa-268	131	28	:	:	SYM
ajfsoa-268	131	29	191	191	NUM
ajfsoa-268	131	30	-	-	SYM
ajfsoa-268	131	31	194	194	NUM
ajfsoa-268	131	32	bildlingmeyer	bildlingmeyer	NOUN
ajfsoa-268	131	33	,	,	PUNCT
ajfsoa-268	131	34	b.a	b.a	PROPN
ajfsoa-268	131	35	,	,	PUNCT
ajfsoa-268	131	36	cohen	cohen	PROPN
ajfsoa-268	131	37	,	,	PUNCT
ajfsoa-268	131	38	s.a	s.a	PROPN
ajfsoa-268	131	39	,	,	PUNCT
ajfsoa-268	131	40	tarvin	tarvin	PROPN
ajfsoa-268	131	41	,	,	PUNCT
ajfsoa-268	131	42	l.	l.	PROPN
ajfsoa-268	131	43	&	&	CCONJ
ajfsoa-268	131	44	frost	frost	PROPN
ajfsoa-268	131	45	,	,	PUNCT
ajfsoa-268	131	46	b.a	b.a	PROPN
ajfsoa-268	131	47	,	,	PUNCT
ajfsoa-268	131	48	(	(	PUNCT
ajfsoa-268	131	49	1987).new	1987).new	NUM
ajfsoa-268	131	50	rapid	rapid	ADJ
ajfsoa-268	131	51	high	high	ADJ
ajfsoa-268	131	52	sensitive	sensitive	ADJ
ajfsoa-268	131	53	analysis	analysis	NOUN
ajfsoa-268	131	54	of	of	ADP
ajfsoa-268	131	55	amino	amino	ADJ
ajfsoa-268	131	56	acids	acid	NOUN
ajfsoa-268	131	57	in	in	ADP
ajfsoa-268	131	58	food	food	NOUN
ajfsoa-268	131	59	type	type	NOUN
ajfsoa-268	131	60	samples	sample	NOUN
ajfsoa-268	131	61	.	.	PUNCT
ajfsoa-268	132	1	j.	j.	PROPN
ajfsoa-268	132	2	association	association	PROPN
ajfsoa-268	132	3	official	official	ADJ
ajfsoa-268	132	4	analytical	analytical	ADJ
ajfsoa-268	132	5	chemist	chemist	NOUN
ajfsoa-268	132	6	.	.	PUNCT
ajfsoa-268	133	1	59	59	NUM
ajfsoa-268	133	2	:	:	PUNCT
ajfsoa-268	133	3	241	241	NUM
ajfsoa-268	133	4	-	-	SYM
ajfsoa-268	133	5	247	247	NUM
ajfsoa-268	133	6	choi	choi	NOUN
ajfsoa-268	133	7	ss	ss	NOUN
ajfsoa-268	133	8	,	,	PUNCT
ajfsoa-268	133	9	regenstein	regenstein	VERB
ajfsoa-268	133	10	jm	jm	PROPN
ajfsoa-268	133	11	(	(	PUNCT
ajfsoa-268	133	12	2000	2000	NUM
ajfsoa-268	133	13	)	)	PUNCT
ajfsoa-268	133	14	physicochemical	physicochemical	ADJ
ajfsoa-268	133	15	and	and	CCONJ
ajfsoa-268	133	16	sensory	sensory	ADJ
ajfsoa-268	133	17	characteristics	characteristic	NOUN
ajfsoa-268	133	18	of	of	ADP
ajfsoa-268	133	19	fish	fish	NOUN
ajfsoa-268	133	20	gelatin	gelatin	NOUN
ajfsoa-268	133	21	.	.	PUNCT
ajfsoa-268	134	1	j.	j.	PROPN
ajfsoa-268	134	2	food	food	PROPN
ajfsoa-268	134	3	sci	sci	PROPN
ajfsoa-268	134	4	.	.	PUNCT
ajfsoa-268	135	1	65:194	65:194	NUM
ajfsoa-268	135	2	-	-	PUNCT
ajfsoa-268	135	3	199	199	NUM
ajfsoa-268	135	4	.	.	PUNCT
ajfsoa-268	135	5	defloor	defloor	PROPN
ajfsoa-268	135	6	i	i	PRON
ajfsoa-268	135	7	,	,	PUNCT
ajfsoa-268	135	8	dehring	dehre	VERB
ajfsoa-268	135	9	i	i	PRON
ajfsoa-268	135	10	,	,	PUNCT
ajfsoa-268	135	11	delcour	delcour	VERB
ajfsoa-268	135	12	ja	ja	PROPN
ajfsoa-268	135	13	(	(	PUNCT
ajfsoa-268	135	14	1998	1998	NUM
ajfsoa-268	135	15	)	)	PUNCT
ajfsoa-268	135	16	physiocochemical	physiocochemical	ADJ
ajfsoa-268	135	17	properties	property	NOUN
ajfsoa-268	135	18	of	of	ADP
ajfsoa-268	135	19	cassava	cassava	NOUN
ajfsoa-268	135	20	starch	starch	NOUN
ajfsoa-268	135	21	.	.	PUNCT
ajfsoa-268	136	1	starch	starch	NOUN
ajfsoa-268	136	2	/	/	SYM
ajfsoa-268	136	3	starke	starke	PROPN
ajfsoa-268	136	4	,	,	PUNCT
ajfsoa-268	136	5	50	50	NUM
ajfsoa-268	136	6	:	:	PUNCT
ajfsoa-268	136	7	58	58	NUM
ajfsoa-268	136	8	-	-	SYM
ajfsoa-268	136	9	64	64	NUM
ajfsoa-268	136	10	eastoe	eastoe	ADJ
ajfsoa-268	136	11	je	je	PROPN
ajfsoa-268	136	12	,	,	PUNCT
ajfsoa-268	136	13	eastoe	eastoe	PROPN
ajfsoa-268	136	14	b	b	PROPN
ajfsoa-268	136	15	(	(	PUNCT
ajfsoa-268	136	16	1952	1952	NUM
ajfsoa-268	136	17	)	)	PUNCT
ajfsoa-268	136	18	,	,	PUNCT
ajfsoa-268	136	19	a	a	DET
ajfsoa-268	136	20	method	method	NOUN
ajfsoa-268	136	21	for	for	ADP
ajfsoa-268	136	22	the	the	DET
ajfsoa-268	136	23	determination	determination	NOUN
ajfsoa-268	136	24	of	of	ADP
ajfsoa-268	136	25	total	total	ADJ
ajfsoa-268	136	26	nitrogen	nitrogen	NOUN
ajfsoa-268	136	27	in	in	ADP
ajfsoa-268	136	28	proteins	protein	NOUN
ajfsoa-268	136	29	.	.	PUNCT
ajfsoa-268	137	1	the	the	DET
ajfsoa-268	137	2	british	british	ADJ
ajfsoa-268	137	3	gelatin	gelatin	PROPN
ajfsoa-268	137	4	and	and	CCONJ
ajfsoa-268	137	5	glue	glue	PROPN
ajfsoa-268	137	6	research	research	PROPN
ajfsoa-268	137	7	association	association	NOUN
ajfsoa-268	137	8	res	re	NOUN
ajfsoa-268	137	9	.	.	PUNCT
ajfsoa-268	138	1	report	report	NOUN
ajfsoa-268	138	2	,	,	PUNCT
ajfsoa-268	138	3	series	series	NOUN
ajfsoa-268	138	4	b	b	PROPN
ajfsoa-268	138	5	5:1	5:1	NUM
ajfsoa-268	138	6	-	-	SYM
ajfsoa-268	138	7	17	17	NUM
ajfsoa-268	138	8	.	.	PUNCT
ajfsoa-268	139	1	ferry	ferry	PROPN
ajfsoa-268	139	2	j	j	PROPN
ajfsoa-268	139	3	(	(	PUNCT
ajfsoa-268	139	4	1948	1948	NUM
ajfsoa-268	139	5	)	)	PUNCT
ajfsoa-268	139	6	protein	protein	NOUN
ajfsoa-268	139	7	gels	gel	NOUN
ajfsoa-268	139	8	,	,	PUNCT
ajfsoa-268	139	9	advances	advance	NOUN
ajfsoa-268	139	10	protein	protein	NOUN
ajfsoa-268	139	11	chemistry	chemistry	NOUN
ajfsoa-268	139	12	4	4	NUM
ajfsoa-268	139	13	:	:	SYM
ajfsoa-268	139	14	1	1	NUM
ajfsoa-268	139	15	-	-	SYM
ajfsoa-268	139	16	78	78	NUM
ajfsoa-268	139	17	.	.	PUNCT
ajfsoa-268	140	1	gilsenan	gilsenan	PROPN
ajfsoa-268	140	2	pm	pm	PROPN
ajfsoa-268	140	3	,	,	PUNCT
ajfsoa-268	140	4	ross	ross	PROPN
ajfsoa-268	140	5	-	-	PROPN
ajfsoa-268	140	6	murphy	murphy	PROPN
ajfsoa-268	140	7	sb	sb	PROPN
ajfsoa-268	140	8	(	(	PUNCT
ajfsoa-268	140	9	2000	2000	NUM
ajfsoa-268	140	10	)	)	PUNCT
ajfsoa-268	140	11	rheological	rheological	ADJ
ajfsoa-268	140	12	characterisation	characterisation	NOUN
ajfsoa-268	140	13	of	of	ADP
ajfsoa-268	140	14	gelatins	gelatin	NOUN
ajfsoa-268	140	15	from	from	ADP
ajfsoa-268	140	16	mammalian	mammalian	ADJ
ajfsoa-268	140	17	and	and	CCONJ
ajfsoa-268	140	18	marine	marine	PROPN
ajfsoa-268	140	19	sources	source	NOUN
ajfsoa-268	140	20	.	.	PUNCT
ajfsoa-268	141	1	food	food	NOUN
ajfsoa-268	141	2	hydrocol	hydrocol	VERB
ajfsoa-268	141	3	14	14	NUM
ajfsoa-268	141	4	:	:	PUNCT
ajfsoa-268	141	5	191	191	NUM
ajfsoa-268	141	6	-	-	SYM
ajfsoa-268	141	7	196	196	NUM
ajfsoa-268	141	8	.	.	PUNCT
ajfsoa-268	142	1	gudmundsson	gudmundsson	PROPN
ajfsoa-268	142	2	m	m	PROPN
ajfsoa-268	142	3	,	,	PUNCT
ajfsoa-268	142	4	hafsteinsson	hafsteinsson	NOUN
ajfsoa-268	142	5	h(1997	h(1997	PROPN
ajfsoa-268	142	6	)	)	PUNCT
ajfsoa-268	142	7	.	.	PUNCT
ajfsoa-268	143	1	gelatin	gelatin	NOUN
ajfsoa-268	143	2	from	from	ADP
ajfsoa-268	143	3	cod	cod	NOUN
ajfsoa-268	143	4	skins	skin	NOUN
ajfsoa-268	143	5	as	as	SCONJ
ajfsoa-268	143	6	affected	affect	VERB
ajfsoa-268	143	7	by	by	ADP
ajfsoa-268	143	8	chemical	chemical	ADJ
ajfsoa-268	143	9	treatments	treatment	NOUN
ajfsoa-268	143	10	.	.	PUNCT
ajfsoa-268	144	1	j.	j.	PROPN
ajfsoa-268	144	2	food	food	PROPN
ajfsoa-268	144	3	sci	sci	PROPN
ajfsoa-268	144	4	.	.	PROPN
ajfsoa-268	145	1	62	62	NUM
ajfsoa-268	145	2	:	:	PUNCT
ajfsoa-268	145	3	37–39	37–39	NUM
ajfsoa-268	145	4	.	.	PUNCT
ajfsoa-268	146	1	hamann	hamann	PROPN
ajfsoa-268	146	2	dd	dd	PROPN
ajfsoa-268	146	3	(	(	PUNCT
ajfsoa-268	146	4	1991	1991	NUM
ajfsoa-268	146	5	)	)	PUNCT
ajfsoa-268	146	6	.	.	PUNCT
ajfsoa-268	147	1	rheology	rheology	NOUN
ajfsoa-268	147	2	.	.	PUNCT
ajfsoa-268	148	1	a	a	DET
ajfsoa-268	148	2	tool	tool	NOUN
ajfsoa-268	148	3	for	for	ADP
ajfsoa-268	148	4	understanding	understand	VERB
ajfsoa-268	148	5	thermally	thermally	ADV
ajfsoa-268	148	6	induced	induce	VERB
ajfsoa-268	148	7	protein	protein	NOUN
ajfsoa-268	148	8	gelation	gelation	NOUN
ajfsoa-268	148	9	,	,	PUNCT
ajfsoa-268	148	10	in	in	ADP
ajfsoa-268	148	11	interactions	interaction	NOUN
ajfsoa-268	148	12	of	of	ADP
ajfsoa-268	148	13	food	food	NOUN
ajfsoa-268	148	14	proteins	protein	NOUN
ajfsoa-268	148	15	;	;	PUNCT
ajfsoa-268	148	16	ed	ed	NOUN
ajfsoa-268	148	17	by	by	ADP
ajfsoa-268	148	18	pariss	pariss	ADJ
ajfsoa-268	148	19	n	n	PROPN
ajfsoa-268	148	20	and	and	CCONJ
ajfsoa-268	148	21	barford	barford	X
ajfsoa-268	148	22	r	r	NOUN
ajfsoa-268	148	23	,	,	PUNCT
ajfsoa-268	148	24	american	american	ADJ
ajfsoa-268	148	25	chemical	chemical	PROPN
ajfsoa-268	148	26	society	society	PROPN
ajfsoa-268	148	27	:	:	PUNCT
ajfsoa-268	148	28	washington	washington	PROPN
ajfsoa-268	148	29	,	,	PUNCT
ajfsoa-268	148	30	dc	dc	PROPN
ajfsoa-268	148	31	,	,	PUNCT
ajfsoa-268	148	32	pp	pp	ADJ
ajfsoa-268	148	33	.	.	PUNCT
ajfsoa-268	149	1	212	212	NUM
ajfsoa-268	149	2	-	-	SYM
ajfsoa-268	149	3	227	227	NUM
ajfsoa-268	149	4	.	.	PUNCT
ajfsoa-268	149	5	hinterwaldner	hinterwaldner	PROPN
ajfsoa-268	149	6	r	r	NOUN
ajfsoa-268	149	7	(	(	PUNCT
ajfsoa-268	149	8	1977	1977	NUM
ajfsoa-268	149	9	)	)	PUNCT
ajfsoa-268	149	10	.	.	PUNCT
ajfsoa-268	150	1	in	in	ADP
ajfsoa-268	150	2	science	science	NOUN
ajfsoa-268	150	3	and	and	CCONJ
ajfsoa-268	150	4	technology	technology	NOUN
ajfsoa-268	150	5	of	of	ADP
ajfsoa-268	150	6	gelatin	gelatin	NOUN
ajfsoa-268	150	7	,	,	PUNCT
ajfsoa-268	150	8	ed	ed	NOUN
ajfsoa-268	150	9	by	by	ADP
ajfsoa-268	150	10	ward	ward	PROPN
ajfsoa-268	150	11	ag	ag	PROPN
ajfsoa-268	150	12	and	and	CCONJ
ajfsoa-268	150	13	courts	court	NOUN
ajfsoa-268	150	14	a	a	PRON
ajfsoa-268	150	15	,	,	PUNCT
ajfsoa-268	150	16	academic	academic	ADJ
ajfsoa-268	150	17	press	press	NOUN
ajfsoa-268	150	18	london	london	PROPN
ajfsoa-268	150	19	,	,	PUNCT
ajfsoa-268	150	20	9	9	NUM
ajfsoa-268	150	21	:	:	SYM
ajfsoa-268	150	22	295	295	NUM
ajfsoa-268	150	23	.	.	PUNCT
ajfsoa-268	151	1	hoover	hoover	NOUN
ajfsoa-268	151	2	r	r	NOUN
ajfsoa-268	151	3	(	(	PUNCT
ajfsoa-268	151	4	2001	2001	NUM
ajfsoa-268	151	5	)	)	PUNCT
ajfsoa-268	151	6	composition	composition	NOUN
ajfsoa-268	151	7	,	,	PUNCT
ajfsoa-268	151	8	molecular	molecular	ADJ
ajfsoa-268	151	9	structure	structure	NOUN
ajfsoa-268	151	10	,	,	PUNCT
ajfsoa-268	151	11	and	and	CCONJ
ajfsoa-268	151	12	physicochemical	physicochemical	ADJ
ajfsoa-268	151	13	properties	property	NOUN
ajfsoa-268	151	14	of	of	ADP
ajfsoa-268	151	15	tuber	tuber	NOUN
ajfsoa-268	151	16	and	and	CCONJ
ajfsoa-268	151	17	root	root	NOUN
ajfsoa-268	151	18	starches	starch	NOUN
ajfsoa-268	151	19	:	:	PUNCT
ajfsoa-268	151	20	a	a	DET
ajfsoa-268	151	21	rev	rev	VERB
ajfsoa-268	151	22	.	.	PROPN
ajfsoa-268	151	23	carbohydrate	carbohydrate	NOUN
ajfsoa-268	151	24	polymers	polymer	NOUN
ajfsoa-268	151	25	,	,	PUNCT
ajfsoa-268	151	26	45	45	NUM
ajfsoa-268	151	27	:	:	SYM
ajfsoa-268	151	28	253	253	NUM
ajfsoa-268	151	29	-	-	SYM
ajfsoa-268	151	30	267	267	NUM
ajfsoa-268	151	31	.	.	PUNCT
ajfsoa-268	152	1	johnston	johnston	PROPN
ajfsoa-268	152	2	-	-	PUNCT
ajfsoa-268	152	3	banks	banks	PROPN
ajfsoa-268	152	4	fa	fa	PROPN
ajfsoa-268	152	5	(	(	PUNCT
ajfsoa-268	152	6	1990	1990	NUM
ajfsoa-268	152	7	)	)	PUNCT
ajfsoa-268	152	8	.	.	PUNCT
ajfsoa-268	153	1	gelatin	gelatin	NOUN
ajfsoa-268	153	2	.	.	PUNCT
ajfsoa-268	153	3	food	food	NOUN
ajfsoa-268	153	4	gels	gel	NOUN
ajfsoa-268	153	5	,	,	PUNCT
ajfsoa-268	153	6	new	new	PROPN
ajfsoa-268	153	7	york	york	PROPN
ajfsoa-268	153	8	:	:	PUNCT
ajfsoa-268	153	9	elservier	elservier	NOUN
ajfsoa-268	153	10	applied	apply	VERB
ajfsoa-268	153	11	food	food	NOUN
ajfsoa-268	153	12	science	science	NOUN
ajfsoa-268	153	13	series	series	NOUN
ajfsoa-268	153	14	,	,	PUNCT
ajfsoa-268	153	15	pp.233	pp.233	PROPN
ajfsoa-268	153	16	-	-	PUNCT
ajfsoa-268	153	17	289	289	NUM
ajfsoa-268	153	18	.	.	PUNCT
ajfsoa-268	154	1	keetels	keetel	NOUN
ajfsoa-268	154	2	cjam	cjam	NOUN
ajfsoa-268	154	3	,	,	PUNCT
ajfsoa-268	154	4	van	van	PROPN
ajfsoa-268	154	5	vliet	vliet	PROPN
ajfsoa-268	154	6	t	t	PROPN
ajfsoa-268	154	7	(	(	PUNCT
ajfsoa-268	154	8	1994	1994	NUM
ajfsoa-268	154	9	)	)	PUNCT
ajfsoa-268	154	10	.	.	PUNCT
ajfsoa-268	155	1	in	in	ADP
ajfsoa-268	155	2	gums	gum	NOUN
ajfsoa-268	155	3	and	and	CCONJ
ajfsoa-268	155	4	stabilisers	stabiliser	NOUN
ajfsoa-268	155	5	for	for	ADP
ajfsoa-268	155	6	the	the	DET
ajfsoa-268	155	7	food	food	NOUN
ajfsoa-268	155	8	industry	industry	NOUN
ajfsoa-268	155	9	7	7	NUM
ajfsoa-268	155	10	,	,	PUNCT
ajfsoa-268	155	11	eds	ed	NOUN
ajfsoa-268	155	12	g.o	g.o	PROPN
ajfsoa-268	155	13	.	.	PUNCT
ajfsoa-268	156	1	phillips,.williams	phillips,.williams	PROPN
ajfsoa-268	156	2	pa	pa	PROPN
ajfsoa-268	156	3	,	,	PUNCT
ajfsoa-268	156	4	wedlock	wedlock	ADJ
ajfsoa-268	156	5	dj	dj	NOUN
ajfsoa-268	156	6	.	.	PUNCT
ajfsoa-268	156	7	irl	irl	PROPN
ajfsoa-268	156	8	press	press	PROPN
ajfsoa-268	156	9	,	,	PUNCT
ajfsoa-268	156	10	oxford	oxford	PROPN
ajfsoa-268	156	11	,	,	PUNCT
ajfsoa-268	156	12	pp	pp	ADJ
ajfsoa-268	156	13	.	.	PUNCT
ajfsoa-268	157	1	271	271	NUM
ajfsoa-268	157	2	-	-	SYM
ajfsoa-268	157	3	280	280	NUM
ajfsoa-268	157	4	.	.	PUNCT
ajfsoa-268	158	1	leuenberger	leuenberg	ADJ
ajfsoa-268	158	2	bh	bh	NOUN
ajfsoa-268	158	3	(	(	PUNCT
ajfsoa-268	158	4	1991	1991	NUM
ajfsoa-268	158	5	)	)	PUNCT
ajfsoa-268	158	6	.	.	PUNCT
ajfsoa-268	159	1	investigation	investigation	NOUN
ajfsoa-268	159	2	of	of	ADP
ajfsoa-268	159	3	viscosity	viscosity	NOUN
ajfsoa-268	159	4	and	and	CCONJ
ajfsoa-268	159	5	gelation	gelation	NOUN
ajfsoa-268	159	6	properties	property	NOUN
ajfsoa-268	159	7	of	of	ADP
ajfsoa-268	159	8	different	different	ADJ
ajfsoa-268	159	9	mammalian	mammalian	NOUN
ajfsoa-268	159	10	and	and	CCONJ
ajfsoa-268	159	11	fish	fish	NOUN
ajfsoa-268	159	12	gelatins	gelatin	NOUN
ajfsoa-268	159	13	.	.	PUNCT
ajfsoa-268	160	1	food	food	NOUN
ajfsoa-268	160	2	hydrocol	hydrocol	PROPN
ajfsoa-268	160	3	5:(4	5:(4	NUM
ajfsoa-268	160	4	)	)	PUNCT
ajfsoa-268	160	5	453	453	NUM
ajfsoa-268	160	6	-	-	SYM
ajfsoa-268	160	7	461	461	NUM
ajfsoa-268	160	8	.	.	PUNCT
ajfsoa-268	161	1	mitchell	mitchell	PROPN
ajfsoa-268	161	2	jr	jr	PROPN
ajfsoa-268	161	3	(	(	PUNCT
ajfsoa-268	161	4	1980	1980	NUM
ajfsoa-268	161	5	)	)	PUNCT
ajfsoa-268	161	6	.	.	PUNCT
ajfsoa-268	162	1	the	the	DET
ajfsoa-268	162	2	rheology	rheology	NOUN
ajfsoa-268	162	3	of	of	ADP
ajfsoa-268	162	4	gels	gel	NOUN
ajfsoa-268	162	5	j.	j.	PROPN
ajfsoa-268	162	6	texture	texture	PROPN
ajfsoa-268	162	7	studies	study	NOUN
ajfsoa-268	162	8	11	11	NUM
ajfsoa-268	162	9	:	:	PUNCT
ajfsoa-268	162	10	257	257	NUM
ajfsoa-268	162	11	-	-	SYM
ajfsoa-268	162	12	270	270	NUM
ajfsoa-268	162	13	.	.	PUNCT
ajfsoa-268	163	1	muyonga	muyonga	PROPN
ajfsoa-268	163	2	jh	jh	PROPN
ajfsoa-268	163	3	,	,	PUNCT
ajfsoa-268	163	4	cole	cole	PROPN
ajfsoa-268	163	5	cgb	cgb	PROPN
ajfsoa-268	163	6	,	,	PUNCT
ajfsoa-268	163	7	duodo	duodo	PROPN
ajfsoa-268	163	8	kg	kg	PROPN
ajfsoa-268	163	9	(	(	PUNCT
ajfsoa-268	163	10	2004	2004	NUM
ajfsoa-268	163	11	)	)	PUNCT
ajfsoa-268	163	12	,	,	PUNCT
ajfsoa-268	163	13	extraction	extraction	NOUN
ajfsoa-268	163	14	and	and	CCONJ
ajfsoa-268	163	15	physicochemical	physicochemical	ADJ
ajfsoa-268	163	16	characterisation	characterisation	NOUN
ajfsoa-268	163	17	of	of	ADP
ajfsoa-268	163	18	nile	nile	PROPN
ajfsoa-268	163	19	perch	perch	PROPN
ajfsoa-268	163	20	(	(	PUNCT
ajfsoa-268	163	21	lates	lates	PROPN
ajfsoa-268	163	22	niloticus	niloticus	PROPN
ajfsoa-268	163	23	)	)	PUNCT
ajfsoa-268	163	24	skin	skin	NOUN
ajfsoa-268	163	25	and	and	CCONJ
ajfsoa-268	163	26	bone	bone	NOUN
ajfsoa-268	163	27	gelatin	gelatin	NOUN
ajfsoa-268	163	28	.	.	PUNCT
ajfsoa-268	164	1	food	food	NOUN
ajfsoa-268	164	2	hydrocol	hydrocol	PROPN
ajfsoa-268	164	3	18	18	NUM
ajfsoa-268	164	4	:	:	PUNCT
ajfsoa-268	164	5	581	581	NUM
ajfsoa-268	164	6	-	-	SYM
ajfsoa-268	164	7	592	592	NUM
ajfsoa-268	164	8	.	.	PUNCT
ajfsoa-268	165	1	ross	ross	PROPN
ajfsoa-268	165	2	-	-	PUNCT
ajfsoa-268	165	3	murphy	murphy	PROPN
ajfsoa-268	165	4	sb	sb	PROPN
ajfsoa-268	165	5	(	(	PUNCT
ajfsoa-268	165	6	1994	1994	NUM
ajfsoa-268	165	7	)	)	PUNCT
ajfsoa-268	165	8	.	.	PUNCT
ajfsoa-268	166	1	in	in	ADP
ajfsoa-268	166	2	gums	gum	NOUN
ajfsoa-268	166	3	and	and	CCONJ
ajfsoa-268	166	4	stabilisers	stabiliser	NOUN
ajfsoa-268	166	5	for	for	ADP
ajfsoa-268	166	6	the	the	DET
ajfsoa-268	166	7	food	food	NOUN
ajfsoa-268	166	8	industry	industry	NOUN
ajfsoa-268	166	9	7	7	NUM
ajfsoa-268	166	10	,	,	PUNCT
ajfsoa-268	166	11	eds	ed	NOUN
ajfsoa-268	166	12	phillips	phillip	NOUN
ajfsoa-268	166	13	go	go	VERB
ajfsoa-268	166	14	,	,	PUNCT
ajfsoa-268	166	15	williams	williams	PROPN
ajfsoa-268	166	16	pa	pa	PROPN
ajfsoa-268	166	17	,	,	PUNCT
ajfsoa-268	166	18	.wedlock	.wedlock	NOUN
ajfsoa-268	167	1	dj	dj	NOUN
ajfsoa-268	167	2	.	.	PUNCT
ajfsoa-268	167	3	irl	irl	PROPN
ajfsoa-268	167	4	press	press	PROPN
ajfsoa-268	167	5	,	,	PUNCT
ajfsoa-268	167	6	oxford	oxford	PROPN
ajfsoa-268	167	7	,	,	PUNCT
ajfsoa-268	167	8	pp	pp	ADJ
ajfsoa-268	167	9	.	.	PUNCT
ajfsoa-268	168	1	243	243	NUM
ajfsoa-268	168	2	-	-	SYM
ajfsoa-268	168	3	255	255	NUM
ajfsoa-268	168	4	.	.	PUNCT
ajfsoa-268	169	1	sarebia	sarebia	PROPN
ajfsoa-268	169	2	ai	ai	VERB
ajfsoa-268	169	3	,	,	PUNCT
ajfsoa-268	169	4	gómez	gómez	NOUN
ajfsoa-268	169	5	-	-	PUNCT
ajfsoa-268	169	6	guillén	guillén	NOUN
ajfsoa-268	169	7	mc	mc	PROPN
ajfsoa-268	169	8	,	,	PUNCT
ajfsoa-268	169	9	montero	montero	PROPN
ajfsoa-268	169	10	p	p	PROPN
ajfsoa-268	169	11	(	(	PUNCT
ajfsoa-268	169	12	2002	2002	NUM
ajfsoa-268	169	13	)	)	PUNCT
ajfsoa-268	169	14	the	the	DET
ajfsoa-268	169	15	effect	effect	NOUN
ajfsoa-268	169	16	of	of	ADP
ajfsoa-268	169	17	added	add	VERB
ajfsoa-268	169	18	salts	salt	NOUN
ajfsoa-268	169	19	on	on	ADP
ajfsoa-268	169	20	the	the	DET
ajfsoa-268	169	21	viscoelastic	viscoelastic	ADJ
ajfsoa-268	169	22	properties	property	NOUN
ajfsoa-268	169	23	of	of	ADP
ajfsoa-268	169	24	fish	fish	NOUN
ajfsoa-268	169	25	gelatin	gelatin	NOUN
ajfsoa-268	169	26	.	.	PUNCT
ajfsoa-268	170	1	food	food	NOUN
ajfsoa-268	170	2	chem.70	chem.70	NOUN
ajfsoa-268	170	3	:	:	PUNCT
ajfsoa-268	170	4	71	71	NUM
ajfsoa-268	170	5	-	-	SYM
ajfsoa-268	170	6	76	76	NUM
ajfsoa-268	170	7	.	.	PUNCT
ajfsoa-268	171	1	takeuchi	takeuchi	PROPN
ajfsoa-268	171	2	i	i	PRON
ajfsoa-268	171	3	(	(	PUNCT
ajfsoa-268	171	4	1969	1969	NUM
ajfsoa-268	171	5	)	)	PUNCT
ajfsoa-268	171	6	.	.	PUNCT
ajfsoa-268	172	1	interaction	interaction	NOUN
ajfsoa-268	172	2	between	between	ADP
ajfsoa-268	172	3	protein	protein	NOUN
ajfsoa-268	172	4	and	and	CCONJ
ajfsoa-268	172	5	starch	starch	NOUN
ajfsoa-268	172	6	,	,	PUNCT
ajfsoa-268	172	7	cereal	cereal	NOUN
ajfsoa-268	172	8	chem	chem	NOUN
ajfsoa-268	172	9	.	.	PUNCT
ajfsoa-268	173	1	46	46	NUM
ajfsoa-268	173	2	:	:	SYM
ajfsoa-268	173	3	570	570	NUM
ajfsoa-268	173	4	–	–	SYM
ajfsoa-268	173	5	579	579	NUM
ajfsoa-268	173	6	.	.	PUNCT
ajfsoa-268	174	1	thomas	thomas	PROPN
ajfsoa-268	174	2	dj	dj	PROPN
ajfsoa-268	174	3	,	,	PUNCT
ajfsoa-268	174	4	atwell	atwell	PROPN
ajfsoa-268	174	5	wa	wa	PROPN
ajfsoa-268	174	6	(	(	PUNCT
ajfsoa-268	174	7	1999	1999	NUM
ajfsoa-268	174	8	)	)	PUNCT
ajfsoa-268	174	9	.	.	PUNCT
ajfsoa-268	175	1	starches	starch	NOUN
ajfsoa-268	175	2	.	.	PUNCT
ajfsoa-268	176	1	aacc	aacc	PROPN
ajfsoa-268	176	2	inc	inc	PROPN
ajfsoa-268	176	3	.	.	PROPN
ajfsoa-268	176	4	st	st	PROPN
ajfsoa-268	176	5	.	.	PROPN
ajfsoa-268	176	6	paul	paul	PROPN
ajfsoa-268	176	7	.	.	PUNCT
ajfsoa-268	177	1	minn	minn	PROPN
ajfsoa-268	177	2	.	.	PUNCT
ajfsoa-268	178	1	tsai	tsai	PROPN
ajfsoa-268	178	2	ml	ml	PROPN
ajfsoa-268	178	3	,	,	PUNCT
ajfsoa-268	178	4	li	li	PROPN
ajfsoa-268	178	5	cf	cf	PROPN
ajfsoa-268	178	6	,	,	PUNCT
ajfsoa-268	178	7	lii	lii	PROPN
ajfsoa-268	178	8	cy	cy	PROPN
ajfsoa-268	178	9	(	(	PUNCT
ajfsoa-268	178	10	1997	1997	NUM
ajfsoa-268	178	11	)	)	PUNCT
ajfsoa-268	178	12	effects	effect	NOUN
ajfsoa-268	178	13	of	of	ADP
ajfsoa-268	178	14	granular	granular	ADJ
ajfsoa-268	178	15	structure	structure	NOUN
ajfsoa-268	178	16	on	on	ADP
ajfsoa-268	178	17	the	the	DET
ajfsoa-268	178	18	pasting	pasting	ADJ
ajfsoa-268	178	19	behavior	behavior	NOUN
ajfsoa-268	178	20	of	of	ADP
ajfsoa-268	178	21	starches	starch	NOUN
ajfsoa-268	178	22	.	.	PUNCT
ajfsoa-268	179	1	cereal	cereal	NOUN
ajfsoa-268	179	2	chem.74	chem.74	PROPN
ajfsoa-268	179	3	:	:	PUNCT
ajfsoa-268	179	4	750–757	750–757	NUM
ajfsoa-268	179	5	.	.	PUNCT
ajfsoa-268	180	1	white	white	PROPN
ajfsoa-268	180	2	jp	jp	PROPN
ajfsoa-268	180	3	,	,	PUNCT
ajfsoa-268	180	4	davidson	davidson	PROPN
ajfsoa-268	180	5	vj	vj	PROPN
ajfsoa-268	180	6	,	,	PUNCT
ajfsoa-268	180	7	otten	otten	PROPN
ajfsoa-268	180	8	l	l	PROPN
ajfsoa-268	180	9	(	(	PUNCT
ajfsoa-268	180	10	1993	1993	NUM
ajfsoa-268	180	11	)	)	PUNCT
ajfsoa-268	180	12	.	.	PUNCT
ajfsoa-268	181	1	a	a	DET
ajfsoa-268	181	2	capillary	capillary	ADJ
ajfsoa-268	181	3	viscometer	viscometer	NOUN
ajfsoa-268	181	4	for	for	ADP
ajfsoa-268	181	5	characterization	characterization	NOUN
ajfsoa-268	181	6	of	of	ADP
ajfsoa-268	181	7	fluid	fluid	ADJ
ajfsoa-268	181	8	foods	food	NOUN
ajfsoa-268	181	9	.	.	PUNCT
ajfsoa-268	182	1	canadian	canadian	PROPN
ajfsoa-268	182	2	institute	institute	PROPN
ajfsoa-268	182	3	of	of	ADP
ajfsoa-268	182	4	food	food	NOUN
ajfsoa-268	182	5	science	science	NOUN
ajfsoa-268	182	6	and	and	CCONJ
ajfsoa-268	182	7	technology	technology	NOUN
ajfsoa-268	182	8	.	.	PUNCT
ajfsoa-268	183	1	26:109	26:109	NUM
ajfsoa-268	183	2	-	-	SYM
ajfsoa-268	183	3	114	114	NUM