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Annual Review of Food Science and Technology, 2015
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts.
Boran, Gökhan +4 more
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Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts.
Boran, Gökhan +4 more
openaire +3 more sources
Chemical Communications, 2006
Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
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Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
openaire +2 more sources
Microautoradiography with gelatine
Nuclear Tracks, 1981ABSTRACT A high resolution neutron-induced autoradiographic technique based on application of gelatine as an image detection material was developed and applied to the determination of boron distribution in metals using the 10B (n, α) 7Li reaction. The specimen, in tight contact with gelatine, is irradiated inside the nuclear reactor core to a high ...
M. Najžer, M. Humar, R. Ilić
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2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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Gelatin and Non-Gelatin Capsule Dosage Forms
Journal of Pharmaceutical Sciences, 2017Capsules offer an alternate to tablets for oral delivery of therapeutic compounds. One advantage of capsules over tablets is their amenability to deliver not only solids but also nonaqueous liquids and semisolids as a unit dose solid dosage form. Shell component is an essential part of capsule dosage forms.
Rampurna P, Gullapalli +1 more
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2019
Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
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Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
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Manufacture of gelatin/gelatin coacervate microcapsules
International Journal of Pharmaceutics, 1985Abstract Microelectrophoretic mobility profiles of two oppositely charged gelatins were used to determine the optimum pH and ionic strength conditions for coacervation to occur between the gelatins. Coacervation of aqueous mixtures of the two gelatins was only detected when the temperature was reduced below the gelation temperature of the gelatins ...
D.J. Burgess, J.E. Carless
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