Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin-Reference-Cited by-同舟云学术

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Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

Published:2016-08-26 Issue:12 Volume:19 Page:2788-2804
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shahiri Tabarestani Hoda¹,Sedaghat Naser¹,Jahanshahi Mohsen²,Motamedzadegan Ali³,Mohebbi Mohebbat¹

Affiliation:

1. Department of Food Science Industry, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi, Iran

2. Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran

3. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1050595

Reference36 articles.

1. Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) Skin

2. Boran, G.; Regenstein, J.M. Fish Gelatin. In Advances in Food and Nutrition Research; Steve, L.T.; Ed. Academic Press: Burlington, MA, 2010; 60, 119–143.

3. Soottawat, B.; Phanat, K.; Regenstein, J.M. Fish Gelatin. In Food Biochemistry and Food Processing; Benjamin, K.N. Leo, M.L. Fidel, T.A. Soottawat, B. Gopinadhan, P. Hui, Y.H.; Eds. John Wiley & Sons, Inc. New York, NY, 2012; 388–405.

4. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

5. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

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1. Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products;Journal of Food Engineering;2023-07

2. Do derived whitecheek shark proteins motivate T cells to fight cancer cells? A case study in using SW742 cell line;IRAN J FISH SCI;2022

3. Importance of gelatin, nanoparticles and their interactions in the formulation of biodegradable composite films: a review;Polymer Bulletin;2020-06-29

4. Structural characteristics of camel-bone gelatin by demineralization and extraction;International Journal of Food Properties;2017-03-12

5. Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction;International Journal of Food Properties;2017-03

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