Rheological characterisation of gelatins from mammalian and marine sources

By P. Gilsenan, S. Ross‐Murphy. 2000

248 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/5400242bbf6599510f6d45ca8b46dbef483025fb

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In Biomaterials

1. B. Giménez
2. M. Montero
3. M. López-Caballero
4. M. C. Gómez‐Guillén

In Food Science

1. M. López-Caballero
2. M. C. Gómez‐Guillén
3. M. Montero
4. B. Giménez

Citations in the corpus

• Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin (2013, unknown): “Compared to other alternative sources like fish gelatin, chicken gelatin showed higher gel strength than for tilapia (181 g and 263 g bloom) as reported by Grossman and Bergman (1992) and Jamilah and Harvinder (2002), respectively; horse mackerel (280 g bloom) by Badii and Howell (2006), sin croaker”
• Functional and bioactive properties of collagen and gelatin from alternative sources: A review (2011, background): “…rheological properties and thermostability to that of mammal gelatins, depending on the species, type of raw material and processing conditions (Gilsenan & Ross-Murphy, 2000; Jamilah & Harvinder, 2002; Muyonga, Cole & Duodu, 2004b; Karim & Bhat, 2009; Gómez-Guillén et al., 2009; Rawdkuen,…”