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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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Journal ArticleDOI
Stabilization of proteins by recombinant human gelatins
TL;DR: Experiments to probe the mechanism of interaction of model proteins with rhGs suggest that the rhGs might interact with the partially unfolded states of target proteins through a combination of electrostatic and other intermolecular mechanisms to inhibit aggregation.
Journal ArticleDOI
Preparation and Characterization of Gelatin-Based Mucoadhesive Nanocomposites as Intravesical Gene Delivery Scaffolds
Ching-Wen Liu,Li-Ching Chang,Kai-Jen Lin,Tsan-Jung Yu,Ching-Chung Tsai,Hao-Kuang Wang,Tong-Rong Tsai +6 more
TL;DR: H-LV-GFP showed enhanced gene delivery in AY-27 cells in vitro and to rat urothelium by intravesical instillation in vivo and Cystometrogram showed mucoadhesive H-LV reduced peak micturition and threshold pressure and increased bladder compliance.
Journal ArticleDOI
Preparation and Physical Characterization of Gelatin—Starch/Hydroxyapatite Porous Composite Scaffold Fabricated Using Novel Microwave Energy under Vacuum Technique
S. Jaya,T.D. Durance,Rizhi Wang +2 more
TL;DR: In this paper, three different percentages of hydroxyapatite (HA) was reinforced with gelatin-starch polymer network to prepare porous scaffolds, which showed promising potential for bone-substitution applications.
Journal ArticleDOI
Consideration of drug load on the swelling kinetics of glassy gelatin matrices.
Cathy M. Klech,Xiaomei Li +1 more
TL;DR: Isoniazid was found to alter the glassy structure of gelatin, resulting in an increase in water penetration rates with a lowering of the apparent activation energy for water front movement, and enhanced expansion was especially pronounced at higher temperatures where physical bonds are presumably weaker and fewer in number.
Book ChapterDOI
Thickeners, gels and gelling
TL;DR: One major food ingredient area that significantly controls the textural properties of foods is that of thickeners, stabilisers and gelling agents, and it is probably correct to say that most processed food products utilise these ingredient types in one form or another 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