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Fish gelatin modifications: A comprehensive review

Trends in food science & technology, 2019-04, Vol.86, p.260-269

2019

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Effect of the native fat globule size on foaming properties and foam structure of milk

Journal of food engineering, 2021-02, Vol.291, p.110227, Article 110227

2021

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Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Food science & technology, 2017-11, Vol.85, p.137-145

2017

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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Food hydrocolloids, 2015-01, Vol.43, p.340-351

2015

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Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Journal of food engineering, 2019-03, Vol.245, p.11-17

2019

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Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Food hydrocolloids, 2016-02, Vol.53, p.270-276

2016

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Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Food chemistry, 2015-03, Vol.171, p.157-167

2015

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Management of Diabetes in the Elderly

The Medical clinics of North America, 2015-03, Vol.99 (2), p.351-377

2015

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Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Food chemistry, 2016-06, Vol.200, p.283-292

2016

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HEXA-GAN: Skin lesion image inpainting via hexagonal sampling based generative adversarial network

Biomedical signal processing and control, 2024-03, Vol.89, p.105603, Article 105603

2024

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Camel milk: A review of its nutritional value, heat stability, and potential food products

Food research international, 2022-03, Vol.153, p.110870-110870, Article 110870

2022

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Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Food research international, 2015-06, Vol.72, p.62-73

2015

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Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Food chemistry, 2018-04, Vol.246, p.428-436

2018

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Rheology, texture and microstructure of gelatin gels with and without milk proteins

Food hydrocolloids, 2014-03, Vol.35, p.484-493

2014

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The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Food control, 2019-06, Vol.100, p.8-16

2019

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Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Food hydrocolloids, 2020-05, Vol.102, p.105552, Article 105552

2020

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Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Food chemistry, 2021-05, Vol.343, p.128413-128413, Article 128413

2021

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Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Journal of dairy science, 2017-05, Vol.100 (5), p.3436-3447

2017

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Rheology of emulsion-filled alginate microgel suspensions

Food research international, 2016-02, Vol.80, p.50-60

2016

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Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Food chemistry, 2020-12, Vol.333, p.127538-127538, Article 127538

2020

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Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

Journal of food engineering, 2021-07, Vol.300, p.110503, Article 110503

2021

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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Food research international, 2019-06, Vol.120, p.586-594

2019

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Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Food control, 2023-02, Vol.144, p.109330, Article 109330

2023

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Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

Food research international, 2019-02, Vol.116, p.103-113

2019

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Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Journal of food engineering, 2019-04, Vol.246, p.86-94

2019

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Fish gelatin modifications: A comprehensive review

Effect of the native fat globule size on foaming properties and foam structure of milk

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Management of Diabetes in the Elderly

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

HEXA-GAN: Skin lesion image inpainting via hexagonal sampling based generative adversarial network

Camel milk: A review of its nutritional value, heat stability, and potential food products

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Rheology, texture and microstructure of gelatin gels with and without milk proteins

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

Rheology of emulsion-filled alginate microgel suspensions

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

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