Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. [PDF]
Foods, 2023 Ashrafi A +8 more
europepmc +3 more sources
Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application. [PDF]
PLoS ONE, 2016 Gelatin methacryloyl (GelMA) is a versatile biomaterial that has been used in various biomedical fields. Thus far, however, GelMA is mostly obtained from mammalian sources, which are associated with a risk of transmission of diseases, such as mad cow ...
Hee Jeong Yoon +7 more
doaj +6 more sources
Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films. [PDF]
Sci Rep, 2022 Fernandes GJC +6 more
europepmc +3 more sources
Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. [PDF]
Foods, 2023 Wang Y +7 more
europepmc +3 more sources
Fish Gelatin-Based Flexible and Self-Healing Hydrogel Modified by Fe2(SO4)3. [PDF]
GelsZhang L, Liu H, Zhao Q.
europepmc +3 more sources
Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory
Elham Mobini +2 more
doaj +1 more source
Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin [PDF]
Frontiers in Sustainable Food SystemsIntroductionPrime quality kamaboko (cooked surimi) is produced from Alaska pollock. The main challenge of using cheaper fish fillets, including Barramundi, is achieving similar textures.MethodsCombined with fish gelatin, modified starch by vortex fluidic
Jiayi Lin +13 more
doaj +2 more sources
The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality [PDF]
E3S Web of Conferences, 2020 Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done ...
Ayudiarti Diah Lestari +2 more
doaj +1 more source
Study of Physicochemical and Gelation Properties of Fish Gelatin from Different Sources
Applied Sciences, 2023 Fish gelatin has been increasingly used as a safe alternative to cattle and pig gelatin due to its similar structure, avoiding the health and socio-cultural issues associated with the use of materials of mammalian origin.
Jintao Wu +5 more
doaj +1 more source
The characteristics of gelatin from fish waste: A review
Aceh Journal of Animal Science, 2023 Gelatin is a commonly used ingredient in the food, pharmaceutical, and cosmetic industries. It is obtained through the hydrolysis process of collagen, the main protein found in animal connective tissues.
Asmawati Asmawati +4 more
doaj +1 more source