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| Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin | | Food hydrocolloids |
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| Effect of hydrocolloids on gluten‐free batter properties and bread quality | | International journal of food science and technology |
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| Elastic Networks of Protein Particles | | Food biophysics |
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| Functional properties of films based on soy protein isolate and gelatin processed by compression molding | | Journal of food engineering |
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| Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin | | Food hydrocolloids |
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| Orientation of short microcrystalline cellulose fibers in a gelatin matrix | | Food hydrocolloids |
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| Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin | | Lebensmittel-Wissenschaft |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| A novel gelatin crosslinking method retards release of mulberry 1-deoxynojirimycin providing a prolonged hypoglycaemic effect | | Food chemistry |
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| In vitro influence of temperature on the biological control activity of the fungus Duddingtonia flagrans against Haemonchus contortus in sheep | | Parasitology research |
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| Acteoside inhibits PMA-induced matrix metalloproteinase-9 expression via CaMK/ERK- and JNK/NF-κB-dependent signaling | | Molecular nutrition and food research |
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| Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate | | Food chemistry |
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| Structural Relaxation of Salmon Gelatin Films in the Glassy State | | Food and bioprocess technology |
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| Phase behaviour of gelatin/polydextrose mixtures at high levels of solids | | Food chemistry |
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| High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation | | Food chemistry |
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| Viscosimetric and tensiometric investigations of interactions between gelatin and surface active molecules of various structures | | Food hydrocolloids |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Gelatinolytic serine proteinases from the wing muscle of red stingray | | Journal of food biochemistry |
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| Establishment of the Long-Term In Vitro Culture System for Chicken Primordial Germ Cells | | Reproduction in domestic animals |
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| Study on microencapsulation of curcumin pigments by spray drying | | European food research and technology |
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| Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions | | Food biophysics |
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| The effect of electrical processing on mass transfer in beetroot and model gels | | Journal of food engineering |
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| Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit | | Food chemistry |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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| Growth, partial energy balance, mantle and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) fed with two artificial diets | | Aquaculture nutrition |
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| State diagram of salmon (Salmo salar) gelatin films | | Journal of the science of food and agriculture |
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| Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers | | Journal of food engineering |
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| Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids | | Food and bioprocess technology |
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| Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films | | Food hydrocolloids |
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| Antioxidant activity of several marine skin gelatins | | Lebensmittel-Wissenschaft |
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| Characterization and comparison of collagens extracted from the digestive tract and skin of a japanese amberjack seriola quinqueradiata | | Journal of food biochemistry |
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| Mediterranean diet and cardioprotection: Wild artichoke inhibits metalloproteinase 9 | | Molecular nutrition and food research |
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| Pepsin-solubilised collagen (PSC) from Red Sea cucumber (Stichopus japonicus) regulates cell cycle and the fibronectin synthesis in HaCaT cell migration | | Food chemistry |
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| Effect of actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) on the digestion of food proteins determined in the growing rat | | Food chemistry |
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| Refinement of Culture Conditions for Maintenance of Undifferentiated Equine Umbilical Cord Blood Stem Cells | | Journal of equine veterinary science |
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| Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality | | European journal of lipid science and technology |
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| A new high-pressure micronisation process for the gentle processing of high molecular mass gelatine | | Food and bioproducts processing |
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| Purification and characterization of a salinity induced alkaline protease from isolated spinach chloroplasts | | Acta physiologiae plantarum |
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| A study on the preparation and some functional properties of a cross‐linked casein–gelatin composite by a microbial transglutaminase | | International journal of food science and technology |
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| Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts | | Food hydrocolloids |
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