Gelatin based preservation technologies on the quality of food: a comprehensive review
Q Ying, S Zhan, H Yu, J Li, R Jia, H Wei… - Critical Reviews in …, 2024 - Taylor & Francis
Gelatin has played a great potential in food preservation because of its low price and
superior film forming characteristics. This review provides a comprehensive overview of the …
superior film forming characteristics. This review provides a comprehensive overview of the …
Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders
M Yang, J Peng, C Shi, Y Zi, Y Zheng, X Wang… - npj Science of …, 2024 - nature.com
The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin,
FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and …
FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and …
Sequential extraction and characterization of gelatin from turkey (Meleagris gallopavo) feet
Gelatin is a high molecular weight polypeptide that can be extracted not only from
conventional sources such as hide, skins, and bones but also from the abundant collagen …
conventional sources such as hide, skins, and bones but also from the abundant collagen …