Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization

Advantages of techniques to fortify food products with the benefits of fish oil

(2020) Aniseh Jamshidi et al.   FOOD RESEARCH INTERNATIONAL

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

(2020) Huiyu Dun et al.   FOOD HYDROCOLLOIDS

Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties

(2020) Hela Kchaou et al.   Food Packaging and Shelf Life

Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Improved antioxidant activity and oxidative stability of spray dried European eel (Anguilla anguilla) oil microcapsules: Effect of emulsification process and eel protein isolate concentration

(2019) Wafa Taktak et al.   Materials Science & Engineering C-Materials for Biological Applications

Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces

(2019) Ting Zhang et al.   FOOD CHEMISTRY

Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation

(2018) Liu Shi et al.   FOOD CHEMISTRY

Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel ( Anguilla anguilla ) by heat-induced gelation process

(2018) Wafa Taktak et al.   FOOD HYDROCOLLOIDS

Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases

(2018) Xinyi Wang et al.   FOOD HYDROCOLLOIDS

Characterization of carp ( Cyprinus carpio ) skin gelatin extracted using different pretreatments method

(2018) Joanna Tkaczewska et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

(2018) Jovana Glusac et al.   FOOD HYDROCOLLOIDS

Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis

(2018) Monjurul Haq et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials

(2018) Pedro J. García-Moreno et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products

(2018) Qianyu Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

(2018) Imene Chentir et al.   FOOD HYDROCOLLOIDS

Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing

(2017) Pedro J. García-Moreno et al.   FOOD HYDROCOLLOIDS

Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization

(2017) Mohammad Anvari et al.   FOOD HYDROCOLLOIDS

Peptide identification in a salmon gelatin hydrolysate with antihypertensive, dipeptidyl peptidase IV inhibitory and antioxidant activities

(2017) Adriana C. Neves et al.   FOOD RESEARCH INTERNATIONAL

Cosilencing Intestinal Transglutaminase-2 and Interleukin-15 Using Gelatin-Based Nanoparticles in an in Vitro Model of Celiac Disease

(2017) Husain Attarwala et al.   MOLECULAR PHARMACEUTICS

Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives

(2016) Laura G. Gómez-Mascaraque et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties

(2016) Ola Abdelhedi et al.   PROCESS BIOCHEMISTRY

Fluorescent Magnetic Nanoparticles Based on Supramolecular Interactions as a Prospective Imaging Biomaterial

(2016) Lu Yu et al.   Science of Advanced Materials

Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins

(2015) Magnus N. Hattrem et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

(2015) M. Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Rheological characterization of gel-in-oil-in-gel type structured emulsions

(2015) Ashok R. Patel et al.   FOOD HYDROCOLLOIDS

Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

(2015) Imen Lassoued et al.   Journal of Functional Foods

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

Synergistic Stabilization of Emulsions and Emulsion Gels with Water-Soluble Polymers and Cellulose Nanocrystals

(2015) Zhen Hu et al.   ACS Sustainable Chemistry & Engineering

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Oxidative stability of encapsulated fish oil in electrospun zein fibres

(2014) Khalid Moomand et al.   FOOD RESEARCH INTERNATIONAL

Characteristics and functional properties of gelatin from zebra blenny (Salaria basilisca) skin

(2014) Naourez Ktari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

(2014) Alexandre da Trindade Alfaro et al.   Food Engineering Reviews

Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin

(2013) Mourad Jridi et al.   FOOD RESEARCH INTERNATIONAL

Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin

(2013) S. F. See et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment

(2013) Mehdi Nikoo et al.   Food Bioscience

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

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

Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)

(2010) H. Shahiri Tabarestani et al.   BIORESOURCE TECHNOLOGY

Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time

(2010) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of carrageenan addition on turkey meat sausages properties

(2009) M.A. Ayadi et al.   JOURNAL OF FOOD ENGINEERING

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

(2007) Saroat Rawdkuen et al.   FOOD CHEMISTRY