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References from Multiscale structure-function design of modified fish gelatin for gels, interfaces, films, and printable food matrices: A comprehensive review. Local targets link to admitted publications; unresolved targets remain external evidence.
A review on the potency of halal gelatin: Sources, extraction process, physicochemical properties, and application in the pharmaceutical industry
10.1016/j.nxmate.2026.102257 · 2026 · External reference
Structure and property based design of alginate–nanochitosan active films functionalized with patchouli oil for sustainable tuna packaging
10.1016/j.grets.2026.100414 · 2026 · External reference
A review of the processing, analysis and application of animal bone-derived collagen
10.1016/j.foodhyd.2026.112499 · 2026 · External reference
Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions
10.1016/j.foodres.2017.09.085 · 2017 · External reference
Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales
10.1016/j.heliyon.2024.e24504 · 2024 · External reference
The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels
10.1016/j.jfoodeng.2022.111334 · 2023 · External reference
Molecular insights into the synergistic binding mechanism of flaxseed extract encapsulation within an alginate-fish gelatin matrix
10.1016/j.foodchem.2026.148721 · 2026 · External reference
3D printing: Development of animal products and special foods
10.1016/j.tifs.2021.09.020 · 2021 · External reference
Fish gelatin and gellan gum mixture as edible ink for 3D printing
10.1016/j.jfoodeng.2023.111762 · 2024 · External reference
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
10.1016/j.ijgfs.2022.100657 · 2023 · External reference
Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
10.1016/j.foodchem.2022.132209 · 2022 · External reference
Comparative study on the effects of chitosan, carrageenan, and sodium alginate on the film-forming properties of fish skin gelatin
10.1016/j.lwt.2024.116111 · 2024 · External reference
Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan
10.1016/j.foodchem.2021.131873 · 2022 · External reference
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose
10.1016/j.foodchem.2020.127489 · 2020 · External reference
Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
10.1016/j.fbio.2023.102569 · 2023 · External reference
A new edible coating of fish gelatin incorporated into acai oil to increase the post-harvest shelf life of tomatoes
10.1016/j.foodchem.2023.138047 · 2024 · External reference
Characterization of fish Gelatin obtained from Atlantic cod skin using enzymatic treatment
10.3390/polym14040751 · 2022 · External reference
Food packaging based on biodegradable polymers from seaweeds: A systematic review
2024 · External reference
Charge distribution defines the mechanism of fish gelatin-polysaccharide interactions
10.1016/j.jmgm.2025.109251 · 2026 · External reference
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: Structure, physicochemical, mechanical characteristics and antibacterial activity
10.1016/j.foodhyd.2025.112062 · 2026 · External reference
Clean and sustainable extraction of gelatin: Effects of microwave and freeze-thaw on the crosslinking degree and hydrogen bond of fish skin collagen
10.1016/j.foodchem.2024.142682 · 2025 · External reference
Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of Bigeye Tuna (Thunnus obesus) fish skin gelatin
10.1016/j.fbio.2025.106095 · 2025 · External reference
Cyprinus carpio Skeleton byproduct as a source of collagen for Gelatin preparation
10.3390/ijms23063164 · 2022 · External reference
Improvement of gelatine extraction from tuna skin using a eutectic solvent
10.1016/j.foodhyd.2025.111789 · 2026 · External reference
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
10.1016/j.foodhyd.2023.109699 · 2024 · External reference
Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level
10.1016/j.foodhyd.2025.111535 · 2025 · External reference
Gelatin extracted from jundia skin (Rhamdia quelen): An alternative to the discarded by-product
10.1016/j.foodres.2022.111829 · 2022 · External reference
Microencapsulation of salmon oil using fish gelatin/gum acacia complexes as wall materials for spray drying: Effect of gelatin source and processing on interfacial tension and oxidative stability
10.1016/j.foodhyd.2025.111859 · 2026 · External reference
Feasibility of enzymatic protein extraction from a dehydrated fish biomass obtained from unsorted canned yellowfin tuna side streams: Part I
10.3390/gels9090760 · 2023 · External reference
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review
10.1111/1541-4337.13230 · 2023 · External reference
Characterization of yellowfin tuna (Thunnus albacares) skin gelatin extracted by bromelain hydrolysis and ultrasound pre-treatment
10.1111/1750-3841.17610 · 2025 · External reference
Effect of extraction temperature on the detection in characteristic peptides of gelatin from grass fish scale and its identification in different food systems
10.1016/j.foodchem.2025.143363 · 2025 · External reference
Microbial transglutaminase (MTGase) modified fish gelatin-gamma-polyglutamic acid (gamma-PGA): Rheological behavior, gelling properties, and structure
10.1016/j.foodchem.2021.129093 · 2021 · External reference
Pectin stabilized fish gelatin emulsions: Physical stability, rheological, and interaction properties
2022 · External reference
Alkaline extraction of collagen and calcium phosphates from fish bones: Influence of source and extraction conditions
10.1016/j.biombioe.2025.108900 · 2026 · External reference
Gelatin production from red tilapia skin fish using high-pressure processing and its characterisations
10.1038/s41598-026-38598-1 · 2026 · External reference
3D printable fat-mimetic emulsion gels structured by fish gelatin/fucoidan complex coacervates for tunable texture and oxidation resistance
10.1016/j.foodhyd.2025.112107 · 2026 · External reference
Dynamic changes in volatile organic compounds and microbial community of snakehead segments coated with a gallic acid-embedded edible film
10.1016/j.foodres.2026.118440 · 2026 · External reference
Ultrasound-assisted gallic acid–embedded edible coating for snakehead fish fillet preservation: Enhanced hydrophobicity, mechanical strength, and antibacterial activity
10.1016/j.fbio.2026.108575 · 2026 · External reference
Gelatins derived from aronia-supplemented fish diets: Structural effect and molecular simulation
10.1016/j.ijbiomac.2025.139623 · 2025 · External reference
Effect of pH, NaCl, and sucrose on structural and rheological properties of fish gelatin/ι-carrageenan complexes
10.1016/j.molliq.2025.129076 · 2026 · External reference
Gelatin-based nanocomposites for food packaging: A comprehensive review of sources, nanofillers, mechanisms, fabrication techniques, properties, and applications
10.1016/j.nxmate.2026.102054 · 2026 · External reference
Assessment of Chitosan/Gelatin blend enriched with natural antioxidants for antioxidant packaging of fish oil
10.3390/antiox13060707 · 2024 · External reference
Improving gelatin-based emulsion films with cold plasma using different gases
2020 · External reference
Effect of tannic acid and cellulose nanocrystals on antioxidant and antimicrobial properties of Gelatin films
10.1021/acssuschemeng.1c01774 · 2021 · External reference
Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes
10.1016/j.ifset.2026.104447 · 2026 · External reference
Transglutaminase crosslinked fish gelatins for emulsion stabilization: From conventional to pickering emulsions
10.1016/j.foodhyd.2023.108979 · 2023 · External reference
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
10.1016/j.foodhyd.2024.111001 · 2025 · External reference
The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin
10.1016/j.foodhyd.2024.110536 · 2025 · External reference
Ultrasound-assisted alkaline hydrolysis of fish(cyprinus carpio L.) scale gelatin: A possible curcumin delivery system with increased water solubility and sustained release
10.1016/j.lwt.2023.115589 · 2024 · External reference
Fabrication of fish gelatin/sodium alginate double network gels for encapsulation of probiotics
10.1002/jsfa.11081 · 2021 · External reference
Concentration optimized fish Gelatin/Metal‐Phenolic network coatings with enhanced interfacial adhesion and barrier properties for mango preservation
10.1111/jfpe.70338 · 2026 · External reference
Application of Gelatin in food packaging: A review
10.3390/polym14030436 · 2022 · External reference
Gelatin in 3D food printing: Insights into processing, protein composition, and functional properties—A review
10.1016/j.foodhyd.2025.112289 · 2026 · External reference
Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin
10.1016/j.foodhyd.2025.111790 · 2026 · External reference
Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism
10.1016/j.foodhyd.2025.111277 · 2025 · External reference
Subcritical water extraction (SWE) for valorizing fish waste into collagen: Current state and future prospects
10.1016/j.afres.2026.101829 · 2026 · External reference
The effect of cross-linker type on structural, antimicrobial and controlled release properties of fish gelatin-chitosan composite films incorporated with epsilon-poly-l-lysine
10.1016/j.ijbiomac.2021.05.159 · 2021 · External reference
Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films
10.1016/j.heliyon.2024.e34373 · 2024 · External reference
Influence of hydrogen peroxide-mediated cross-linking and degradation on cell-adhesive Gelatin hydrogels
10.1021/acsabm.0c01675 · 2021 · External reference
How to cross-link gelatin: The effect of Glutaraldehyde and glyceraldehyde on the Hydrogel properties
10.1021/acsapm.3c01676 · 2023 · External reference
Improving mechanical and barrier properties of cold-water fish gelatin films through sodium alginate and gellan reinforcement for food packaging applications
2026 · External reference
Response surface methodology (RSM) for optimization of gelatin extraction from pangasius fish skin and its utilization for hard capsules
10.1016/j.arabjc.2023.104938 · 2023 · External reference
Cold-water versus warm-water fish collagen (Type I): Comparative functional properties and implications for food industry applications
10.1016/j.afres.2026.102068 · 2026 · External reference
Dual system to develop fish gelatin films with improved water resistance properties: Enzymatic cross-linking and multilayer lamination
10.1007/s11694-024-02716-2 · 2024 · External reference
Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties
10.1016/j.carbpol.2020.117317 · 2021 · External reference
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone
10.1016/j.foodhyd.2024.110569 · 2025 · External reference
Beneficial impact of MTGase-modified fish gelatin on collagen supplementation in rats: Insights from serum metabolomics and gut microbiota
10.1016/j.foodres.2025.116295 · 2025 · External reference
Multifunctional fish gelatin film incorporated with chitosan carbon dots and butterfly pea flower anthocyanins for active/smart packaging of Pacific white shrimp
10.1016/j.fbio.2024.105483 · 2024 · External reference
An enhancement to development, characterization and potential application of Gelatin extracted from native Brazilian fish skin (Colossoma macropomum)
10.1080/10498850.2024.2319332 · 2024 · External reference
Physicochemical and functional properties of skipjack tuna (Katsuwonus pelamis) Bone Gelatin extracted at different temperatures
10.3390/foods14132256 · 2025 · External reference
Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)
10.1111/ijfs.14487 · 2020 · External reference
In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase
10.1016/j.foodhyd.2023.109079 · 2023 · External reference
Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery
10.1016/j.ijbiomac.2024.139071 · 2025 · External reference
Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: A review
10.1016/j.foodhyd.2021.107106 · 2022 · External reference
Influence of drying techniques on the properties of gelatin derived from Atlantic salmon skin
10.1016/j.ijbiomac.2025.147537 · 2025 · External reference
Determination of fish gelatin source: UHPLC–Q Exactive Orbitrap-based verification study using tryptic peptide markers
10.1016/j.microc.2026.118405 · 2026 · External reference
Isolation of gelatin from fish scale and evaluation of chemical composition and bioactive potential
10.1007/s13399-023-04066-3 · 2023 · External reference
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
10.1016/j.ijbiomac.2024.138723 · 2025 · External reference
Biometric indicators, Gelatin Yield, and functional properties of fish Scale waste from three species with different trophic levels
10.1155/ijfo/6628788 · 2025 · External reference
Development of functionalized gelatin: Recent advances, challenges and prospects
10.1016/j.foodhyd.2026.112593 · 2026 · External reference
Rheological properties and interactions of fish gelatin-kappa-carrageenan polyelectrolyte hydrogels: The effects of salt
10.1111/jtxs.12624 · 2022 · External reference
Valorization of animal by-products for gelatin extraction using conventional and green technologies: A comprehensive review
10.1007/s13399-023-04547-5 · 2023 · External reference
Structural and functional characterization of Coryphaena hippurus skin gelatin with commercial porcine gelatin
10.1016/j.afres.2025.100898 · 2025 · External reference
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatin
10.1016/j.focha.2025.101088 · 2025 · External reference
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
10.1016/j.foodhyd.2025.111370 · 2025 · External reference
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
10.1016/j.foodchem.2024.139214 · 2024 · External reference
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
10.1016/j.foodhyd.2023.109254 · 2024 · External reference
Effect of heat treatment on Gelatin properties and the construction of high internal phase emulsions for 3D printing
10.3390/foods13244009 · 2024 · External reference
Preliminarily Study on hydroxyproline content of purple-spotted bigeye (Priacanthus tayenus) Scaly Skin and its gelatine quality
10.21315/tlsr2025.36.1.6 · 2025 · External reference
Study of physicochemical and gelation properties of Fish Gelatin from different sources
10.3390/app13095337 · 2023 · External reference
Phosphorylated fish Gelatin and the quality of jelly gels: Gelling and microbiomics analysis
10.3390/foods12193682 · 2023 · External reference
Property changes of tilapia (Oreochromis mossambicus) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols
10.1016/j.fochx.2025.103222 · 2025 · External reference
Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation
10.1111/1541-4337.13334 · 2024 · External reference
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
10.1016/j.foodchem.2023.137299 · 2024 · External reference
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
10.1016/j.lwt.2022.113543 · 2022 · External reference
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
10.1016/j.foodres.2024.114176 · 2024 · External reference
Comparative characterization and analysis of fish gelatin functional and structural properties across different levels of ultrafine comminution
2025 · External reference
Unraveling the stability of fish collagen: A review of assembly mechanisms, decisive factors, and regulatory strategies from natural tissues to in vitro gels
2026 · External reference
Gelatin-based materials: Fabrication, properties and applications in the food packaging system
10.1039/d5ra03325j · 2025 · External reference
Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion
10.1016/j.fochx.2026.103977 · 2026 · External reference
Effect of phosphorylation on the structure and emulsification properties of different fish Scale gelatins
10.3390/foods11060804 · 2022 · External reference
Comprehensive characterization of cold plasma/nanoparticles-functionalized gelatin active film and its application in tilapia fillets
10.1016/j.foodres.2025.116940 · 2025 · External reference
The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato
10.1016/j.fpsl.2024.101374 · 2024 · External reference
Molecular interactions between curcumin and diverse-source type Ⅰ/II gelatins: Complex fabrication and utilization in pickering emulsion systems
10.1016/j.foodhyd.2026.112928 · 2026 · External reference
Synergistic modulation of gelation and rheological properties of fish gelatin by Abelmoschus manihot gum and salt ions
10.1016/j.ijbiomac.2025.149375 · 2026 · External reference
Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin
10.1016/j.fochx.2025.102360 · 2025 · External reference
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin
10.1016/j.foodhyd.2025.111364 · 2025 · External reference
Comparison of ferulic acid-crosslinked anthocyanins-fish gelatin-based intelligent hydrogels and films: Characterization and application
2025 · External reference
Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties
10.1016/j.lwt.2023.115656 · 2024 · External reference
Pulsed electric field enhanced cross-linking of alginate and Fish Gelatin for anti-oxidative activities and entrapment of nutrients
2026 · External reference
Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation
10.1016/j.foodhyd.2023.109580 · 2024 · External reference
Gellan gum improves the gel properties and thermal stability of tilapia (Oreochromis spp.) skin gelatin sterilized at 121°C
10.1111/jfpp.17131 · 2022 · External reference
Ultrasonic pretreatment synergized with polysaccharide glycosylation using different functional groups for fish gelatin: Functional properties, rheological analysis, and molecular mechanisms
10.1016/j.foodhyd.2026.112742 · 2026 · External reference
Performance comparison of glycerol-plasticized type A and type B gelatin films and their suitability for food packaging
10.1016/j.polymer.2025.129389 · 2026 · External reference
Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
10.1016/j.foodchem.2021.131882 · 2022 · External reference
Advances in transglutaminase cross-linked protein-based food packaging films; a review
2023 · External reference
Transglutaminase-catalyzed modification of fish skin gelatin enhanced the protection of microcapsules to Limosilactobacillus reuteri
10.1016/j.fbio.2022.101961 · 2022 · External reference
Chito-oligosaccharide-reinforced thermally cross-linked fish skin gelatin films with silver nanoparticles: Enhanced properties and accelerated wound healing
10.1016/j.carbpol.2026.125356 · 2026 · External reference
Tailoring 3D-printed gelatin-based high internal phase emulsions for enhanced resveratrol delivery: Role of gelatin type, pH, and concentrations
10.1016/j.foodchem.2026.148662 · 2026 · External reference
Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: Enhanced thermal, mechanical and rheological properties
2026 · External reference
Preparation, characterization, and evaluation of enzyme Co-Modified Fish Gelatin-Based antibacterial derivatives
10.3390/polym16070895 · 2024 · External reference
Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics
2025 · External reference
Fabrication of fish gelatin/sodium alginate double network gels for encapsulation of probiotics
10.1002/jsfa.11081 · ExternalCitation · doi-reference
Dual system to develop fish gelatin films with improved water resistance properties: Enzymatic cross-linking and multilayer lamination
10.1007/s11694-024-02716-2 · ExternalCitation · doi-reference
Isolation of gelatin from fish scale and evaluation of chemical composition and bioactive potential
10.1007/s13399-023-04066-3 · ExternalCitation · doi-reference
Valorization of animal by-products for gelatin extraction using conventional and green technologies: A comprehensive review
10.1007/s13399-023-04547-5 · ExternalCitation · doi-reference
Structural and functional characterization of Coryphaena hippurus skin gelatin with commercial porcine gelatin
10.1016/j.afres.2025.100898 · ExternalCitation · doi-reference
Subcritical water extraction (SWE) for valorizing fish waste into collagen: Current state and future prospects
10.1016/j.afres.2026.101829 · ExternalCitation · doi-reference
Cold-water versus warm-water fish collagen (Type I): Comparative functional properties and implications for food industry applications
10.1016/j.afres.2026.102068 · ExternalCitation · doi-reference
Response surface methodology (RSM) for optimization of gelatin extraction from pangasius fish skin and its utilization for hard capsules
10.1016/j.arabjc.2023.104938 · ExternalCitation · doi-reference
Alkaline extraction of collagen and calcium phosphates from fish bones: Influence of source and extraction conditions
10.1016/j.biombioe.2025.108900 · ExternalCitation · doi-reference
Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties
10.1016/j.carbpol.2020.117317 · ExternalCitation · doi-reference
Chito-oligosaccharide-reinforced thermally cross-linked fish skin gelatin films with silver nanoparticles: Enhanced properties and accelerated wound healing
10.1016/j.carbpol.2026.125356 · ExternalCitation · doi-reference
Transglutaminase-catalyzed modification of fish skin gelatin enhanced the protection of microcapsules to Limosilactobacillus reuteri
10.1016/j.fbio.2022.101961 · ExternalCitation · doi-reference
Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
10.1016/j.fbio.2023.102569 · ExternalCitation · doi-reference
Multifunctional fish gelatin film incorporated with chitosan carbon dots and butterfly pea flower anthocyanins for active/smart packaging of Pacific white shrimp
10.1016/j.fbio.2024.105483 · ExternalCitation · doi-reference
Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of Bigeye Tuna (Thunnus obesus) fish skin gelatin
10.1016/j.fbio.2025.106095 · ExternalCitation · doi-reference
Ultrasound-assisted gallic acid–embedded edible coating for snakehead fish fillet preservation: Enhanced hydrophobicity, mechanical strength, and antibacterial activity
10.1016/j.fbio.2026.108575 · ExternalCitation · doi-reference
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatin
10.1016/j.focha.2025.101088 · ExternalCitation · doi-reference
Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin
10.1016/j.fochx.2025.102360 · ExternalCitation · doi-reference
Property changes of tilapia (Oreochromis mossambicus) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols
10.1016/j.fochx.2025.103222 · ExternalCitation · doi-reference
Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion
10.1016/j.fochx.2026.103977 · ExternalCitation · doi-reference
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose
10.1016/j.foodchem.2020.127489 · ExternalCitation · doi-reference
Microbial transglutaminase (MTGase) modified fish gelatin-gamma-polyglutamic acid (gamma-PGA): Rheological behavior, gelling properties, and structure
10.1016/j.foodchem.2021.129093 · ExternalCitation · doi-reference
Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan
10.1016/j.foodchem.2021.131873 · ExternalCitation · doi-reference
Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
10.1016/j.foodchem.2021.131882 · ExternalCitation · doi-reference
Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
10.1016/j.foodchem.2022.132209 · ExternalCitation · doi-reference
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
10.1016/j.foodchem.2023.137299 · ExternalCitation · doi-reference
A new edible coating of fish gelatin incorporated into acai oil to increase the post-harvest shelf life of tomatoes
10.1016/j.foodchem.2023.138047 · ExternalCitation · doi-reference
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
10.1016/j.foodchem.2024.139214 · ExternalCitation · doi-reference
Clean and sustainable extraction of gelatin: Effects of microwave and freeze-thaw on the crosslinking degree and hydrogen bond of fish skin collagen
10.1016/j.foodchem.2024.142682 · ExternalCitation · doi-reference
Effect of extraction temperature on the detection in characteristic peptides of gelatin from grass fish scale and its identification in different food systems
10.1016/j.foodchem.2025.143363 · ExternalCitation · doi-reference
Tailoring 3D-printed gelatin-based high internal phase emulsions for enhanced resveratrol delivery: Role of gelatin type, pH, and concentrations
10.1016/j.foodchem.2026.148662 · ExternalCitation · doi-reference
Molecular insights into the synergistic binding mechanism of flaxseed extract encapsulation within an alginate-fish gelatin matrix
10.1016/j.foodchem.2026.148721 · ExternalCitation · doi-reference
Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: A review
10.1016/j.foodhyd.2021.107106 · ExternalCitation · doi-reference
Transglutaminase crosslinked fish gelatins for emulsion stabilization: From conventional to pickering emulsions
10.1016/j.foodhyd.2023.108979 · ExternalCitation · doi-reference
In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase
10.1016/j.foodhyd.2023.109079 · ExternalCitation · doi-reference
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
10.1016/j.foodhyd.2023.109254 · ExternalCitation · doi-reference
Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation
10.1016/j.foodhyd.2023.109580 · ExternalCitation · doi-reference
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
10.1016/j.foodhyd.2023.109699 · ExternalCitation · doi-reference
The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin
10.1016/j.foodhyd.2024.110536 · ExternalCitation · doi-reference
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone
10.1016/j.foodhyd.2024.110569 · ExternalCitation · doi-reference
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
10.1016/j.foodhyd.2024.111001 · ExternalCitation · doi-reference
Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism
10.1016/j.foodhyd.2025.111277 · ExternalCitation · doi-reference
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin
10.1016/j.foodhyd.2025.111364 · ExternalCitation · doi-reference
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
10.1016/j.foodhyd.2025.111370 · ExternalCitation · doi-reference
Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level
10.1016/j.foodhyd.2025.111535 · ExternalCitation · doi-reference
Improvement of gelatine extraction from tuna skin using a eutectic solvent
10.1016/j.foodhyd.2025.111789 · ExternalCitation · doi-reference
Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin
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