Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

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

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

Agriculture, Animal Sciences, Food Science +14

Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

F. Badii, Nazlin K. Howell · Food Hydrocolloids · 2005 · 337 citations

Agriculture, Biochemistry, Food Science +11

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

Li Cheng Sow, Hongshun Yang · Food Hydrocolloids · 2014 · 266 citations

Agriculture, Biochemistry, Food Science +15

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

Xingfeng Xu, Wei Liu, Chengmei Liu et al. · Food Hydrocolloids · 2016 · 266 citations

Agriculture, Biochemistry, Food Science +12

Properties and stability of oil-in-water emulsions stabilized by fish gelatin

Jeonghee Surh, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2005 · 238 citations

Engineering, Food Science, Food Engineering +11