Extraction and Physicochemical Characterization of Gelatin from Chicken By-Product

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

(2012) Norizah Mhd Sarbon et al.   FOOD HYDROCOLLOIDS

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Optimization of gelatin extraction from chicken deboner residue using RSM method

(2011) Fatemeh Rafieian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

FLOW VELOCITY OF A BOLUS IN THE PHARYNX AND RHEOLOGICAL PROPERTIES OF AGAR AND GELATIN

(2010) HATSUE MORITAKA et al.   JOURNAL OF TEXTURE STUDIES

Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels

(2009) Mohammad Shafiur Rahman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

(2008) Shuxian Hao et al.   FOOD CHEMISTRY

Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet

(2008) Fu-Yuan Cheng et al.   FOOD CHEMISTRY

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

(2008) Tanong Aewsiri et al.   FOOD CHEMISTRY

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

(2008) B. Giménez et al.   FOOD HYDROCOLLOIDS

Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

(2008) Hongshun Yang et al.   FOOD HYDROCOLLOIDS

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim 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

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING

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

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