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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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High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

PloS one, 2016-12, Vol.11 (12), p.e0168166-e0168166

2016

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High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.2714-2720

2017

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Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Food hydrocolloids, 2019-07, Vol.92, p.163-172

2019

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Methionine restriction constrains lipoylation and activates mitochondria for nitrogenic synthesis of amino acids

Nature communications, 2023-05, Vol.14 (1), p.2504-2504, Article 2504

2023

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Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

International journal of food science & technology, 2023-12, Vol.58 (12), p.6588-6597

2023

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Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Food and bioproducts processing, 2014-01, Vol.92 (1), p.30-37

2014

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Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film

Food Chemistry: X, 2023-06, Vol.18, p.100673-100673, Article 100673

2023

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Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil

Journal of food science and technology, 2022-02, Vol.59 (2), p.815-824

2022

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A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranose

Food & function, 2023-05, Vol.14 (9), p.4354-4367

2023

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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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Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.1024-1032

2018

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Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels

International journal of food science & technology, 2021-11, Vol.56 (11), p.5812-5823

2021

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Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp (Carassius auratus var. pengze) during frozen storage

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a

2021

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Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

International journal of food science & technology, 2022-03, Vol.57 (3), p.1573-1586

2022

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Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Food hydrocolloids, 2014-05, Vol.36, p.173-180

2014

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The influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract: Changes in the active compounds and bioactivities

Journal of food biochemistry, 2020-12, Vol.44 (12), p.e13530-n/a

2020

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The accumulation, histopathology, and intestinal microorganism effects of waterborne cadmium on Carassius auratus gibelio

Fish physiology and biochemistry, 2019-02, Vol.45 (1), p.231-243

2019

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Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

Journal of food science, 2011-05, Vol.76 (4), p.E341-E347

2011

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Inhibitory activity and mechanism of guavinoside B from guava fruits against α‐glucosidase: Insights by spectroscopy and molecular docking analyses

Journal of food biochemistry, 2022-07, Vol.46 (7), p.e14101-n/a

2022

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Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction

International journal of food properties, 2017-12, Vol.20 (sup2), p.1210-1220

2017

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The adsorption of lead(II) ions by dynamic high pressure micro-fluidization treated insoluble soybean dietary fiber

Journal of food science and technology, 2016-06, Vol.53 (6), p.2532-2539

2016

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Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

Journal of food processing and preservation, 2022-03, Vol.46 (3), p.n/a

2022

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The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars

Journal of food biochemistry, 2021-01, Vol.45 (1), p.e13539-n/a

2021

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Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves

International journal of food science & technology, 2017-05, Vol.52 (5), p.1131-1137

2017

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Fish gelatin modifications: A comprehensive review

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Methionine restriction constrains lipoylation and activates mitochondria for nitrogenic synthesis of amino acids

Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film

Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil

A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranose

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

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels

Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp (Carassius auratus var. pengze) during frozen storage

Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

The influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract: Changes in the active compounds and bioactivities

The accumulation, histopathology, and intestinal microorganism effects of waterborne cadmium on Carassius auratus gibelio

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

Inhibitory activity and mechanism of guavinoside B from guava fruits against α‐glucosidase: Insights by spectroscopy and molecular docking analyses

Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction

The adsorption of lead(II) ions by dynamic high pressure micro-fluidization treated insoluble soybean dietary fiber

Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars

Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves

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