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The Science and technology of gelatin
A. G. Ward,A. Courts +1 more
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The article was published on 1977-01-01 and is currently open access. It has received 643 citations till now. The article focuses on the topics: Gelatin.read more
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Rheology and stability of oil-in-water nanoemulsions stabilised by anionic surfactant and gelatin 1) addition of nonionic, cationic and ethoxylated-cationic co-surfactants.
Andrew M. Howe,Alan R. Pitt +1 more
TL;DR: These co-surfactants were chosen so as to weaken the interactions between gelatin and the anionic surfactant and hence reduce viscosity and thinning thus enabling the emulsions to be concentrated.
Journal ArticleDOI
Physicochemical Properties of Mammalian Gelatin in Relation to Membrane Process Requirement
TL;DR: In this paper, the physicochemical properties of gelatins, namely, molecular weight distribution, pH, viscosity, isoelectric point, and gel strength, were investigated.
Journal ArticleDOI
Enzyme modification of starch with amylomaltase results in increasing gel melting point
TL;DR: In this paper, the authors investigated the thermodynamic properties of gelatin-based gels using differential scanning calorimetry (DSC) and found that AM modification generally increased gel peak temperature (Tp) and enthalpy of transition (ΔH).
Journal ArticleDOI
Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen.
Ümran Cansu,Gökhan Boran +1 more
TL;DR: A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved.
Journal ArticleDOI
Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values
TL;DR: The effects of several agents in two different concentrations and pH values (50 and 80) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated as mentioned in this paper.
Related Papers (5)
Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
B. Jamilah,K.G Harvinder +1 more