Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process

Advantages of Using Quantitative Shape Descriptors in Protocols for Plant Cultivar and Postharvest Product Quality Assessment

(2011) Da-Wen Sun et al.   Food and Bioprocess Technology

Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus)

(2011) Jayappa M. Koli et al.   FOOD AND BIOPRODUCTS PROCESSING

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

(2010) H. Shahiri Tabarestani et al.   BIORESOURCE 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

Study on the properties of gelatins from skin of carp (Cyprinus carpio) caught in winter and summer season

(2010) Rui Duan et al.   FOOD HYDROCOLLOIDS

Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones

(2010) A. da Trindade Alfaro et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

(2009) Akkasit Jongjareonrak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY