Rheological Properties of Fish Gelatins
By M. Gudmundsson. 2002
196 citations recorded by the source corpus.
Subfields: Archeology, Food Science, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/d885996e7b42a5b23098d6114bb45ee396871f1d
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Archeology
In Food Science
- J. Gómez-Estaca
- R. Avena-Bustillos
- M. C. Gómez‐Guillén
- A. Machado‐Lunkes
- B. Chiou
- M. Montero
- Evellin Balbinot
- C. I. Weber
In Mechanics of Materials
Citations in the corpus
- Chemical and functional properties of bovine and porcine skin gelatin (2011, background): “In generally, mammalian gelatin has been utilized due to its high melting, gelling point and thermo-reversibility (Gudmundsson, 2002).”
- Characterizations of fish gelatin films added with gellan and κ-carrageenan (2007, unknown): “In recent years, fish gelatin has been actively studied (Cho, Gu, & Kim, 2005; Gómez-Guillén & Montero, 2001; GómezGuillén et al., 2002; Gudmundsson, 2002; Montero & Gómez-Guillén, 2000; Muyonga, Cole, & Duodu, 2004a).”
- Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, methodology): “The higher content of imino acids leads to physical properties similar to gelatin extracted from mammalians, with higher melting and gelation temperatures [45].”
- Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin (2009, background): “However, it is possible to enhance the gel properties of these gelatins by mixing with high quality gelatins from warm-water fishes or mammals (Zhou, Mulvaney, & Regenstein, 2006) or by means of chemical and enzymatic modifications (Gudmundsson, 2002; Kolodzjieska, Kaczorowski, Piotrowsia, & Sadowsk”
- Water vapor permeability of mammalian and fish gelatin films (2006, background): “Gudmundsson (2002) and Balian and Bowes (1977) reported a third α chain, α3, isolated from codfish collagen, differing very slightly from α1-chains.”
- Fish bone chemistry and ultrastructure: implications for taphonomy and stable isotope analysis (2011, background): “Furthermore, on the basis of a wide body data produced by the food chemistry industry, it is well established that fish collagen possesses different characteristics than mammalian collagen (Avena-Bustillos et al., 2006; Gudmundsson, 2002; Haug et al., 2004).”