Concepedia

Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties

Nor Fazliyana Mohtar, Conrad O. Perera, Siew Young Quek, Yacine Hémar

Food Hydrocolloids · 2012 · 36 citations · 11 references

DOI

Concepts

References

11

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

A.A. Karim, Rajeev Bhat · Food Hydrocolloids · 2008 · 1.3K citations

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Structural and physical properties of gelatin extracted from different marine species: a comparative study

M.C. Gómez‐Guillén, Javier Turnay, Marta Fernández-Díaz et al. · Food Hydrocolloids · 2002 · 844 citations

, , +16

Physical and rheological properties of fish gelatin compared to mammalian gelatin

Ingvild J. Haug, Kurt I. Draget, Olav Smidsrød · Food Hydrocolloids · 2003 · 402 citations

, , +8

Connective tissue in meat and meat products

Ralston Lawrie · Meat Science · 1989 · 338 citations

, , +13

Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins

Suengmok Cho, Yeun Suk Gu, S.B. Kim · Food Hydrocolloids · 2004 · 283 citations

, , +9