Gelatin
Author:
Publisher
Elsevier
Reference66 articles.
1. Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment;Abedinia;Int. J. Biol. Macromol.,2017
2. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction;Aewsiri;Innov. Food Sci. Emerg. Technol.,2010
3. Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin;Ahmad;Food Chem.,2011
4. Structural characteristics of camel-bone gelatin by demineralization and extraction;Al-Kahtani;Int. J. Food Prop.,2017
5. Antimicrobial olive leaf gelatin films for enhancing the quality of cold-smoked salmon;Albertos;Food Packag. Shelf Life,2017
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Preparation of isocyanate microcapsules by complex coacervation and its application in plywood;The Journal of Adhesion;2023-11-06
2. Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature;Physics of Fluids;2023-05-01
3. Advances in Gelatin Bioinks to Optimize Bioprinted Cell Functions;Advanced Healthcare Materials;2023-02-27
4. Food Additives and Their Applications in the Production of Halal and Kosher Foods;Halal and Kosher Food;2023
5. Assessing the Viscosity of Alginate – Cellulose-Based Hydrogels: A Comparison Among Different Type of Solutes, Mediums Culture, and Gelatin Influence;Towards a Smart, Resilient and Sustainable Industry;2023
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