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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Articles

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

Tao HuangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information
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Zong-cai TuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China;Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaCorrespondence[email protected]
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Xinchen-ShangguanState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China;Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi, ChinaCorrespondence[email protected]
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Hui WangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information
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Lu ZhangKey Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaView further author information
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Xiao-mei ShaKey Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaView further author information
Pages 1210-1220 | Received 17 Nov 2016, Accepted 12 Feb 2017, Published online: 27 Sep 2017

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B.K.K.K. Jinadasa, Antonio Moreda-Piñeiro & Scott W. Fowler. (2023) Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review. Food Reviews International 39:5, pages 2684-2707.
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Pitiyage Dinushka Sanjeewani Senarathna & Rajapaksha Arachchilage Upul Janapriya Marapana. (2021) Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin. Journal of Aquatic Food Product Technology 30:7, pages 893-906.
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Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai & Yuanyuan Meng. (2018) Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties 21:1, pages 395-406.
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Articles from other publishers (13)

Alireza Mousakhani Ganjeh, Jorge A. Saraiva, Carlos A. Pinto, Susana Casal & Artur M.S. Silva. (2023) Emergent technologies to improve protein extraction from fish and seafood by-products: An overview. Applied Food Research 3:2, pages 100339.
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V. Venupriya, V. Krishnaveni & M. Ramya. (2022) Effect of acidic and alkaline pretreatment on functional, structural and thermal properties of gelatin from waste fish scales. Polymer Bulletin 80:9, pages 10533-10567.
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Raouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar, Anjineyulu Kothakota & Ravi Pandiselvam. (2021) Understanding the effects of ultrasound processng on texture and rheological properties of food. Journal of Texture Studies 53:6, pages 775-799.
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Jiarun Han, Jialan Jiang, Qi Wang, Ping Li, Beiwei Zhu & Qing Gu. (2022) Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins. Journal of Agricultural and Food Chemistry 70:38, pages 11844-11859.
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Arturo B. Soro, Marco Garcia-Vaquero & Brijesh K. Tiwari. 2022. Innovative and Emerging Technologies in the Bio-marine Food Sector. Innovative and Emerging Technologies in the Bio-marine Food Sector 35 61 .
Marta Mroczkowska, Kieran Germaine, David Culliton, Thomais Kakouli Duarte & Adriana Cunha Neves. (2021) Assessment of Biodegradation and Eco-Toxic Properties of Novel Starch and Gelatine Blend Bioplastics. Recycling 6:4, pages 81.
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Nor Qhairul Izzreen Mohd Noor, Rina Syafinaz Razali, Nur Khairina Ismail, Rabiatul Amirah Ramli, Umi Hartina Mohamad Razali, Ahmad Riduan Bahauddin, Nazikussabah Zaharudin, Ashari Rozzamri, Jamilah Bakar & Sharifudin Md. Shaarani. (2021) Application of Green Technology in Gelatin Extraction: A Review. Processes 9:12, pages 2227.
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M.I. Shaik, N.F. Asrul Effendi & N.M. Sarbon. (2021) Functional properties of sharpnose stingray (Dasyatis zugei) skin collagen by ultrasonication extraction as influenced by organic and inorganic acids. Biocatalysis and Agricultural Biotechnology 35, pages 102103.
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Marta Mroczkowska, David Culliton, Kieran Germaine & Adriana Neves. (2021) Comparison of Mechanical and Physicochemical Characteristics of Potato Starch and Gelatine Blend Bioplastics Made with Gelatines from Different Sources. Clean Technologies 3:2, pages 424-436.
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Javier Enrione, Cielo Char, Marzena Pepczynska, Cristina Padilla, Adrian González-Muñoz, Yusser Olguín, Claudia Quinzio, Laura Iturriaga & Paulo Díaz-Calderón. (2020) Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight. Polymers 12:7, pages 1587.
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Atsushi Sakai, Yoshihiro Murayama & Miho Yanagisawa. (2020) Cyclic Micropipette Aspiration Reveals Viscoelastic Change of a Gelatin Microgel Prepared Inside a Lipid Droplet. Langmuir 36:19, pages 5186-5191.
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Fadila Al Khawli, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo, Patricia Gullón, Katerina Kousoulaki, Emilia Ferrer, Houda Berrada & Francisco J. Barba. (2019) Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products. Marine Drugs 17:12, pages 689.
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Siewe Fabrice Bruno, Franck Junior Anta Akouan Ekorong, Sandesh S. Karkal, M.S.B. Cathrine & Tanaji G. Kudre. (2019) Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends in Food Science & Technology 85, pages 10-22.
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