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Liu Y, Yu W, Yu X, Tong Q, Li S, Prakash S, Dong X. Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Importance of gelatin, nanoparticles and their interactions in the formulation of biodegradable composite films: a review. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03283-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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AL-Kahtani HA, Jaswir I, Ismail EA, Ahmed MA, Monsur Hammed A, Olorunnisola S, Octavianti F. Structural characteristics of camel-bone gelatin by demineralization and extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1244543] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hassan A. AL-Kahtani
- Food Science and Nutrition Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Irwandi Jaswir
- Biotechnology Engineering Department, International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia
- International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia
- Marine Natural Products Research Centre (MPRC), Surya University, Tangerang, Indonesia
| | - Elsayed A. Ismail
- Food Science and Nutrition Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed Asif Ahmed
- Food Science and Nutrition Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ademola Monsur Hammed
- Biotechnology Engineering Department, International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia
| | - Saeed Olorunnisola
- International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia
| | - Fitri Octavianti
- Marine Natural Products Research Centre (MPRC), Surya University, Tangerang, Indonesia
- Faculty of Dentistry, Universiti Sains Islam Malaysia (USIM), Pandan Indah, Kuala Lumpur, Malaysia
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Huang T, Tu ZC, Xinchen-Shangguan, Wang H, Zhang L, Sha XM. Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295388] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zong-cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xinchen-Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xiao-mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
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Sun Y, Luo H, Cao J, Pan D. Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1258573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yangying Sun
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P. R. China
| | - Honglin Luo
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P. R. China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P. R. China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P. R. China
- Food Science and Technology Department of Nanjing Normal University, Nanjing Normal University, Nanjing, P. R. China
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Rezaei M, Motamedzadegan A. The Effect of Plasticizers on Mechanical Properties and Water Vapor Permeability of Gelatin-Based Edible Films Containing Clay Nanoparticles. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/wjnse.2015.54019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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