Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels

Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla

(2015) M.V. Chandra et al.   FOOD HYDROCOLLOIDS

Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala)

(2013) M. V. Chandra et al.   JOURNAL OF FOOD SCIENCE

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

(2013) Zong-cai Tu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

(2013) Jae-Hyun Park et al.   Korean Journal for Food Science of Animal Resources

Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides

(2013) Yesim Akagündüz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

(2012) Yadong Yang et al.   FOOD CHEMISTRY

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

(2012) George Ninan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Studies on fish scale collagen of Pacific saury (Cololabis saira)

(2012) Hideki Mori et al.   Materials Science & Engineering C-Materials for Biological Applications

Giant squid skin gelatin: Chemical composition and biophysical characterization

(2011) Mario H. Uriarte-Montoya et al.   FOOD RESEARCH INTERNATIONAL

Pre-treatment optimization and properties of gelatin from freshwater fish scales

(2010) Fengxiang Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

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

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

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

(2009) D.M. Hashim et al.   FOOD CHEMISTRY

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

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

(2007) P.K. Binsi et al.   FOOD HYDROCOLLOIDS