Fish Processing By-Products as a Potential Source of Gelatin: A Review

Biochemical and thermo-mechanical analysis of collagen from the skin of Asian Sea bass (Lates calcarifer) and Australasian Snapper (Pagrus auratus), an alternative for mammalian collagen

(2013) Sushil Anand et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

(2013) Zied Khiari et al.   FOOD CHEMISTRY

Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin

(2013) Muralidharan Nagarajan et al.   FOOD HYDROCOLLOIDS

Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems

(2012) Phanat Kittiphattanabawon et al.   FOOD CHEMISTRY

The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates

(2012) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

(2012) Zhongrui Li et al.   FOOD RESEARCH INTERNATIONAL

Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors

(2012) Eunice C. Y. Li-Chan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

(2012) Caio G. Otoni et al.   JOURNAL OF FOOD SCIENCE

Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin

(2012) R. Jeya Shakila et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles

(2012) Phanat Kittiphattanabawon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin

(2012) Yufeng Zhang et al.   PEPTIDES

Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates

(2011) Lin Lin et al.   FOOD CHEMISTRY

An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

(2011) S.W.A. Himaya et al.   FOOD CHEMISTRY

Free radical scavenging and angiotensin-I converting enzyme inhibitory peptides from Pacific cod (Gadus macrocephalus) skin gelatin

(2011) Dai-Hung Ngo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Isolation and characterization of fish scale collagen of higher thermal stability

(2010) Falguni Pati et al.   BIORESOURCE TECHNOLOGY

Study on the properties of gelatins from skin of carp (Cyprinus carpio) caught in winter and summer season

(2010) Rui Duan et al.   FOOD HYDROCOLLOIDS

Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales

(2010) Sutee Wangtueai et al.   JOURNAL OF FOOD SCIENCE

Structural and mechanical properties of fish gelatin as a function of extraction conditions

(2009) Jonhard Eysturskarð et al.   FOOD HYDROCOLLOIDS

Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions

(2009) Phanat Kittiphattanabawon et al.   FOOD HYDROCOLLOIDS

Properties of fish skin gelatin film incorporated with seaweed extract

(2009) Saowapa Rattaya et al.   JOURNAL OF FOOD ENGINEERING

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

(2008) Bor-Sen Chiou et al.   EUROPEAN POLYMER JOURNAL

Effects of transglutaminase-induced cross-linking on properties of fish gelatin–nanoclay composite film

(2008) Ho J. Bae et al.   FOOD CHEMISTRY

Ultraviolet irradiation improves gel strength of fish gelatin

(2008) Rajeev Bhat et al.   FOOD CHEMISTRY

Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin

(2008) B. Giménez et al.   FOOD HYDROCOLLOIDS

Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

(2008) M.H. Norziah et al.   FOOD HYDROCOLLOIDS

Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods

(2008) Ki-Seok Kwak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characteristics of the gelatin extracted from Channel Catfish (Ictalurus Punctatus) head bones

(2008) H.Y. Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

(2008) Sutee Wangtueai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin

(2007) Mohammad Shafiur Rahman et al.   FOOD CHEMISTRY

Effect of extracting time and temperature on yield of gelatin from different fish offal

(2007) Ilona Kołodziejska et al.   FOOD CHEMISTRY

Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor

(2007) Sitthipong Nalinanon et al.   FOOD HYDROCOLLOIDS

Rheological properties of channel catfish (Ictalurus punctaus) gelatine from fish skins preserved by different methods

(2007) Haiying Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction and properties of gelatin from channel catfish (Ietalurus punetaus) skin

(2007) Hai Ying Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY