Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Colourimetric detection of swine-specific DNA for halal authentication using gold nanoparticles

(2018) Zhenyun He et al.   FOOD CONTROL

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

(2018) Zhi Yang et al.   FOOD HYDROCOLLOIDS

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

(2017) Zhihua Pang et al.   JOURNAL OF DAIRY SCIENCE

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

(2017) Li Cheng Sow et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

(2017) Xiao Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Elucidation of aqueous interactions between fish gelatin and sodium alginate

(2016) Md. Abdur Razzak et al.   CARBOHYDRATE POLYMERS

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics

(2015) Bi-cheng Wu et al.   FOOD HYDROCOLLOIDS

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

(2015) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

The rheology of gelatin hydrogels modified by κ-carrageenan

(2015) Svetlana Rostislavovna Derkach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH

(2014) Wuyin Weng et al.   FOOD HYDROCOLLOIDS

Characterization of supramolecular gels

(2013) Guocan Yu et al.   CHEMICAL SOCIETY REVIEWS

Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

(2012) Z.A. Nur Hanani et al.   FOOD HYDROCOLLOIDS

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources

(2010) G. Boran et al.   JOURNAL OF FOOD SCIENCE

Gelation behaviour of gelatin and alginate mixtures

(2008) Maud Panouillé et al.   FOOD HYDROCOLLOIDS

Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides

(2008) Jennifer C. Harrington 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

Dependence of Amide Vibrations on Hydrogen Bonding

(2008) Nataliya S. Myshakina et al.   JOURNAL OF PHYSICAL CHEMISTRY B

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

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

Fish gelatin: a renewable material for developing active biodegradable films

(2008) M.C. Gómez-Guillén et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY