Related references
Note: Only part of the references are listed.The effect of origin of the gelatine and ageing on the secondary structure and water dissolution
Anne Duconseille et al.
FOOD HYDROCOLLOIDS (2017)
Characteristics and functional properties of gelatin from seabassskin as influenced by defatting
Thanasak Sae-leaw et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla (Catla catla) and rohu (Labeo rohita)
Pal Gaurav Kumar et al.
FOOD RESEARCH INTERNATIONAL (2015)
Characteristics and gel properties of gelatin from skin of seabass (Lutes calcarifer) as influenced by extraction conditions
Sittichoke Sinthusamran et al.
FOOD CHEMISTRY (2014)
Rheology, texture and microstructure of gelatin gels with and without milk proteins
Zhihua Pang et al.
FOOD HYDROCOLLOIDS (2014)
Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures
Phanngam Kaewruang et al.
FOOD CHEMISTRY (2013)
Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures
Muralidharan Nagarajan et al.
FOOD HYDROCOLLOIDS (2012)
Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin
Mehraj Ahmad et al.
FOOD CHEMISTRY (2011)
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
M. C. Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2011)
Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions
Phanat Kittiphattanabawon et al.
FOOD HYDROCOLLOIDS (2010)
Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus)
Shaokui Zeng et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources
G. Boran et al.
JOURNAL OF FOOD SCIENCE (2010)
Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus
Soottawat Benjakul et al.
FOOD CHEMISTRY (2009)
Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish:: Influence of gelatin on the gel-forming ability of fish mince
P. K. Binsi et al.
FOOD HYDROCOLLOIDS (2009)
Structural and mechanical properties of fish gelatin as a function of extraction conditions
Jonhard Eysturskard et al.
FOOD HYDROCOLLOIDS (2009)
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
A. A. Karim et al.
FOOD HYDROCOLLOIDS (2009)
Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study
J. Gomez-Estaca et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of extracting time and temperature on yield of gelatin from different fish offal
Ilona Kolodziejska et al.
FOOD CHEMISTRY (2008)
Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin
Rossawan Intarasirisawat et al.
FOOD HYDROCOLLOIDS (2007)
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
F Badii et al.
FOOD HYDROCOLLOIDS (2006)
Comparison of physical-chemical properties of type I collagen from different species
Yung Kai Lin et al.
FOOD CHEMISTRY (2006)
Rheometric study of the gelation of chitosan in a hydroalcoholic medium
A Montembault et al.
BIOMATERIALS (2005)
Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins
SM Cho et al.
FOOD HYDROCOLLOIDS (2005)
Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)
JH Muyonga et al.
FOOD CHEMISTRY (2004)
Structural and physical properties of gelatin extracted from different marine species: a comparative study
MC Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2002)
Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase
MD Fernández-Díaz et al.
FOOD CHEMISTRY (2001)
Extracting conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatin
P Montero et al.
JOURNAL OF FOOD SCIENCE (2000)
Share Paper
