Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins

By P. Zhou, S. Mulvaney, Joe Mac Regenstein. 2006

202 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/8a6264ff734dd7ee03aaac25e387162858c41024

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. B. Giménez
2. M. C. Gómez‐Guillén
3. J. Gómez-Estaca
4. P. Montero
5. S. Benjakul

In Biomaterials

1. M. C. Gómez‐Guillén
2. B. Giménez
3. J. Gómez-Estaca
4. H. F. Adam
5. ABDALBASIT ADAM MARIOD
6. M. Pérez-Mateos
7. P. Montero

In Food Science

1. M. C. Gómez‐Guillén
2. J. Gómez-Estaca
3. M. Pérez-Mateos
4. A. Machado‐Lunkes
5. P. Montero
6. Evellin Balbinot
7. C. I. Weber
8. A. T. Alfaro

Citations in the corpus

• Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, background): “The properties of fish gelatin have been extensively studied, especially with regards to their sensory, emulsifiers, film formation and rheological properties [1, 5, 24, 97].”
• Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “…45ºC - overnight Badii & Howell, 2006 Grass carp Catenopharyngodon idella 267 19.5 26.8 1.2% HCl 53ºC – 5h Kasankala et al., 2007 Pork 2402 3012 31.22 30.92 Commercial Zhou et al., 2006 Bovine 216 23.8 33.8 Commercial Cho et al., 2005 (1) 10% and 30% gelatin solution, respectively (2) gels…”
• Review: gelatin, source, extraction and industrial applications (2013, background): “During gelatin manufacturing, the conversion of collagen to gelatin yields molecules of varying mass, due to the cleavage of inter-chain covalent crosslinks and the unfavorable breakage of some intra-chain peptide linkages [Zhou et al. 2006].”