Valorization of By-Products from Commercial Fish Species: Extraction and Chemical Properties of Skin Gelatins

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

(2015) M.V. Chandra 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

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

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

Protein–Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration

(2015) Patrick Fustier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fish Processing By-Products as a Potential Source of Gelatin: A Review

(2014) Panayotis D. Karayannakidis et al.   Journal of Aquatic Food Product Technology

Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

(2013) Saroat Rawdkuen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

(2010) Samart Sai-Ut et al.   Food and Bioprocess Technology

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

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

Gelatins from three cultured freshwater fish skins obtained by liming process

(2010) B. Jamilah et al.   FOOD HYDROCOLLOIDS

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin

(2009) Kanokrat Limpisophon et al.   FOOD HYDROCOLLOIDS

Structural and mechanical properties of fish gelatin as a function of extraction conditions

(2009) Jonhard Eysturskarð et al.   FOOD HYDROCOLLOIDS

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

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

Effect of extracting time and temperature on yield of gelatin from different fish offal

(2007) Ilona Kołodziejska et al.   FOOD CHEMISTRY

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

Rheological properties of channel catfish (Ictalurus punctaus) gelatine from fish skins preserved by different methods

(2007) Haiying Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY