261 related articles for article (PubMed ID: 21729080)
21. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels.
Boran G; Lawless HT; Regenstein JM
J Food Sci; 2010; 75(9):S469-76. PubMed ID: 21535620
[TBL] [Abstract][Full Text] [Related]
22. Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels.
Rahman MS; Al-Mahrouqi AI
Int J Food Sci Nutr; 2009; 60 Suppl 7():229-42. PubMed ID: 19521895
[TBL] [Abstract][Full Text] [Related]
23. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
Sinthusamran S; Benjakul S; Hemar Y
J Texture Stud; 2018 Feb; 49(1):47-55. PubMed ID: 28581065
[TBL] [Abstract][Full Text] [Related]
24. A cold active transglutaminase from Antarctic krill (Euphausia superba): Purification, characterization and application in the modification of cold-set gelatin gel.
Zhang Y; He S; Simpson BK
Food Chem; 2017 Oct; 232():155-162. PubMed ID: 28490058
[TBL] [Abstract][Full Text] [Related]
25. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
[TBL] [Abstract][Full Text] [Related]
26. Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodology.
You L; Regenstein JM; Liu RH
J Food Sci; 2010 Aug; 75(6):C582-7. PubMed ID: 20722914
[TBL] [Abstract][Full Text] [Related]
27. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review.
Yang H; Wang H; Huang M; Cao G; Tao F; Shen Q; Zhou G; Yang H
Compr Rev Food Sci Food Saf; 2022 Mar; 21(2):942-963. PubMed ID: 35181993
[TBL] [Abstract][Full Text] [Related]
28. Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase.
Yew SE; Lim TJ; Lew LC; Bhat R; Mat-Easa A; Liong MT
J Food Sci; 2011 Apr; 76(3):H108-15. PubMed ID: 21535834
[TBL] [Abstract][Full Text] [Related]
29. Enzyme-catalyzed gel formation of gelatin and chitosan: potential for in situ applications.
Chen T; Embree HD; Brown EM; Taylor MM; Payne GF
Biomaterials; 2003 Aug; 24(17):2831-41. PubMed ID: 12742721
[TBL] [Abstract][Full Text] [Related]
30. Influence of collagen and some proteins on gel properties of jellyfish gelatin.
Lueyot A; Rungsardthong V; Vatanyoopaisarn S; Hutangura P; Wonganu B; Wongsa-Ngasri P; Charoenlappanit S; Roytrakul S; Thumthanaruk B
PLoS One; 2021; 16(6):e0253254. PubMed ID: 34143821
[TBL] [Abstract][Full Text] [Related]
31. State diagram of salmon (Salmo salar) gelatin films.
Díaz P; López D; Matiacevich S; Osorio F; Enrione J
J Sci Food Agric; 2011 Nov; 91(14):2558-65. PubMed ID: 21594873
[TBL] [Abstract][Full Text] [Related]
32. Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology.
Kasankala LM; Xue Y; Weilong Y; Hong SD; He Q
Bioresour Technol; 2007 Dec; 98(17):3338-43. PubMed ID: 17451944
[TBL] [Abstract][Full Text] [Related]
33. Gelation, oxygen permeability, and mechanical properties of mammalian and fish gelatin films.
Avena-Bustillos RJ; Chiou B; Olsen CW; Bechtel PJ; Olson DA; McHugh TH
J Food Sci; 2011 Sep; 76(7):E519-24. PubMed ID: 22417551
[TBL] [Abstract][Full Text] [Related]
34. Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi.
Liu J; Wang X; Ding Y
Carbohydr Polym; 2013 Jan; 92(1):484-9. PubMed ID: 23218324
[TBL] [Abstract][Full Text] [Related]
35. Physical, mechanical, and barrier properties of carp and mammalian skin gelatin films.
Ninan G; Joseph J; Abubacker Z
J Food Sci; 2010; 75(9):E620-6. PubMed ID: 21535597
[TBL] [Abstract][Full Text] [Related]
36. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
Shang Y; Xiong YL
J Food Sci; 2010 Apr; 75(3):E178-85. PubMed ID: 20492292
[TBL] [Abstract][Full Text] [Related]
37. Visco-elastic and flow properties of gelatin from the bone of freshwater fish (Cirrhinus mrigala).
Chandra MV; Shamasundar BA; Kumar PR
J Food Sci; 2013 Jul; 78(7):E1009-16. PubMed ID: 23701696
[TBL] [Abstract][Full Text] [Related]
38. Impact of nano/micron vegetable carbon black on mechanical, barrier and anti-photooxidation properties of fish gelatin film.
Ding J; Wu X; Qi X; Guo H; Liu A; Wang W
J Sci Food Agric; 2018 May; 98(7):2632-2641. PubMed ID: 29076193
[TBL] [Abstract][Full Text] [Related]
39. A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon.
Wang L; Li P; Ren Y; Bai F; Wang J; Zhang Y; Jin W; El-Seedi H; Gao R
J Sci Food Agric; 2021 May; 101(7):2912-2919. PubMed ID: 33155672
[TBL] [Abstract][Full Text] [Related]
40. Shear modulus-temperature meltdown profiles of gelatin and pectin gels. A cascade theory description.
Clark AH; Evans KT; Farrer DB
Int J Biol Macromol; 1994 Jun; 16(3):125-30. PubMed ID: 7981158
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]