Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilaria tenuistipitata

(2016) Sittichoke Sinthusamran et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Molecular characteristics and properties of gelatin from skin of seabass with different sizes

(2015) Sittichoke Sinthusamran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions

(2013) Sittichoke Sinthusamran et al.   FOOD CHEMISTRY

Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties

(2012) Nor Fazliyana Mohtar et al.   FOOD HYDROCOLLOIDS

Effect of salts and sugars on the clarity of gellan gels

(2011) Vasiliki Evageliou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS–PAGE

(2010) Nor Fazliyana Mohtar et al.   FOOD CHEMISTRY

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

(2010) Soumya Banerjee et al.   JOURNAL OF FOOD ENGINEERING

Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

(2009) Soottawat Benjakul et al.   FOOD CHEMISTRY

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

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Pre-gel solution properties of gellan polysaccharides: Effect of potassium and calcium ions on chain associations

(2008) M.T. Nickerson et al.   FOOD RESEARCH INTERNATIONAL