Background Studies indicate a 30% increase in demand for all types of food and non-food
grade gelatins in the world. The largest volume of gelatin production comes from mammal …

Structured Abstracts Background Gelatins are important natural amphiphilic
macromolecules and can act as emulsifiers in oil-in-water emulsions due to their surface …

Collagenous biopolymers can be analyzed using physic-chemical, densitometric, and
spectroscopic analysis to obtain their main characteristics, aiming at their biotechnological …

Background Gelatin is a multifunctional ingredient used in the food, pharmaceutical,
cosmetic, and photographic industries as a gelling agent, stabilizer, thickener, emulsifier …

This work focuses on investigating the effect of extraction conditions (pH and time) on the
biochemical and physical properties of salmon gelatin (SG). SG was extracted from salmon …

In the present study, the gelatin from fresh croaker fish (Johnius sp) skin was obtained by
rapid extraction and its properties were assessed. The gelling and melting temperature of …

Gelatin derived from marine by-products could be an interesting alternative to classic
mammalian gelatin. The pretreatment and extraction conditions could influence the size of …

The acid pretreatment of collagen molecules disrupts their crosslinks and assists in the
release of acid-soluble proteins, fats, and other components. Generally, to achieve optimum …

Low cost green fertilizer hydrogel packaging material was prepared based on waste chicken
gelatin (WCG) using peroxy grafting copolymerization technique. Gelatin was grafted with …

Gelatin was extracted from broiler (Gallus gallus domesticus) skins and analyzed to
compare its physicochemical properties with those of commercial bovine gelatin. The …