Related references
Note: Only part of the references are listed.Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
Tao Huang et al.
CARBOHYDRATE POLYMERS (2017)
Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels
Marcelo A. da Silva et al.
BIOMACROMOLECULES (2015)
Alkylated pectin: Synthesis, characterization, viscosity and emulsifying properties
Rui-hong Liang et al.
FOOD HYDROCOLLOIDS (2015)
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Li Cheng Sow et al.
FOOD HYDROCOLLOIDS (2015)
Physicochemical properties of gelatin extracted from chicken deboner residue
Fatemeh Rafieian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction
Zong-cai Tu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties
Nor Fazliyana Mohtar et al.
FOOD CHEMISTRY (2014)
Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale
Xiao-Mei Sha 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)
Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties
Nor Fazliyana Mohtar et al.
FOOD HYDROCOLLOIDS (2013)
Physicochemical and comparative properties of pectins extracted from Akebia trifoliata var. australis peel
Yan Jiang et al.
CARBOHYDRATE POLYMERS (2012)
Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films
Zunying Liu et al.
FOOD HYDROCOLLOIDS (2012)
Pre-treatment optimization and properties of gelatin from freshwater fish scales
Fengxiang Zhang et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Gelatin-pectin composite films from polyion-complex hydrogels
Stefano Farris et al.
FOOD HYDROCOLLOIDS (2011)
Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology
Jayappa M. Koli et al.
JOURNAL OF FOOD SCIENCE (2011)
Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales
Sutee Wangtueai et al.
JOURNAL OF FOOD SCIENCE (2010)
Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin
Eduard Hernandez-Balada et al.
BIORESOURCE TECHNOLOGY (2009)
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
A. A. Karim et al.
FOOD HYDROCOLLOIDS (2009)
Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins
Hongshun Yang et al.
FOOD HYDROCOLLOIDS (2008)
Helix-coil transition of gelatin: helical morphology and stability
Joanne L. Gornall et al.
SOFT MATTER (2008)
Rheological, textural and microstructure analysis of the high-methoxy pectin/gelatin mixed systems
H. Liu et al.
JOURNAL OF TEXTURE STUDIES (2007)
Characterizations of fish gelatin films added with gellan and kappa-carrageenan
Yudi Pranoto et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties
Akkasit Jongiareonrak et al.
FOOD HYDROCOLLOIDS (2006)
Rheological and mechanical properties of cross-linked fish gelatins
Bor-Sen Chiou et al.
POLYMER (2006)
Characterization of collagen matrices crosslinked using microbial transglutaminase
RN Chen et al.
BIOMATERIALS (2005)
Influence of weak and covalent bonds on formation and hydrolysis of gelatin networks
S Giraudier et al.
BIOMACROMOLECULES (2004)
Characterization of gelation time and texture of gelatin and gelatin-polysaccharide mixed gels
LG Fonkwe et al.
FOOD HYDROCOLLOIDS (2003)
Characterization of gelatin gels induced by high pressure
P Montero et al.
FOOD HYDROCOLLOIDS (2002)
Properties of gelatins from skins of fish -: black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
B Jamilah et al.
FOOD CHEMISTRY (2002)
Rheological properties of selected hydrocolloids as a function of concentration and temperature
M Marcotte et al.
FOOD RESEARCH INTERNATIONAL (2001)
Protein-polysaccharide interactions
JL Doublier et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)