Impact of hydrophobic modification on biocompatibility of Alaska pollock gelatin microparticles
Author:
Funder
Grant-in-Aid for Transformative Research Areas
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s44211-024-00643-2.pdf
Reference24 articles.
1. P. Stevens, Gelatine. In: Food stabilisers, Thickeners and Gelling Agents. pp. 116–144. Wiley (2009). https://doi.org/10.1002/9781444314724.ch7.
2. A.A. Karim, R. Bhat, Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocoll. 23, 563–576 (2009). https://doi.org/10.1016/j.foodhyd.2008.07.002
3. S.M. Cho, Y.S. Gu, S.B. Kim, Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocoll. 19, 221–229 (2005). https://doi.org/10.1016/j.foodhyd.2004.05.005
4. P. Zhou, S.J. Mulvaney, J.M. Regenstein, Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins. J. Food Sci. (2006). https://doi.org/10.1111/j.1750-3841.2006.00065.x
5. R. Mizuta, T. Taguchi, Enhanced sealing by hydrophobic modification of Alaska pollock-derived gelatin-based surgical sealants for the treatment of pulmonary air leaks. Macromol. Biosci. (2017). https://doi.org/10.1002/mabi.201600349
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