Gelatin as texture modifier and porogen in egg white hydrogel

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Recent advancement of gelatin nanoparticles in drug and vaccine delivery

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Fabrication and characterization of chitosan–gelatin/nanohydroxyapatite–polyaniline composite with potential application in tissue engineering scaffolds

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Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

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The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

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Swelling Behavior and Morphological Evolution of Mixed Gelatin/Silk Fibroin Hydrogels

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Composite chitosan/alginate hydrogel for controlled release of deferoxamine: A system to potentially treat iron dysregulation diseases

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Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

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Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances

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Encapsulation of α-tocopherol in protein-based delivery particles

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Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method

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Designing of hydroxyapatite-gelatin based porous matrix as bone substitute: Correlation with biocompatibility aspects

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Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

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Porous matrix of calcium alginate/gelatin with enhanced properties as scaffold for cell culture

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

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Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

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Relating water holding of ovalbumin gels to aggregate structure

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Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking

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Pullulan based porous semi-IPN hydrogel: Synthesis, characterization and its application in the removal of mercury from aqueous solution

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Alteration in Dissolution Characteristics of Gelatin-Containing Formulations A Review of the Problem, Test Methods, and Solutions

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Bioactively filled gelatin gels; challenges and opportunities

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Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride

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Preparation of PLGA Scaffolds with Graded Pores by Using a Gelatin-Microsphere Template as Porogen

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Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

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Egg white-based strong hydrogel via ordered protein condensation

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Poly(lactic acid) scaffold fabricated by gelatin particle leaching has good biocompatibility for chondrogenesis

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Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

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Biodegradable Films Based on Gelatin and Montmorillonite Produced by Spreading

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Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels

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Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

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Applications of PLGA microcarriers prepared using geometrically passive breakup on microfluidic chip

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Characteristic of bovine hydroxyapatite-gelatin-chitosan scaffolds as biomaterial candidate for bone tissue engineering

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Effect of Gelatin on Secondary Structure, Crystallinity and Swelling Behavior of Silk Fibroin - Gelatin Hydrogels and its Application in Controlled Release of Nitrogen

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Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

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A novel pH-responsive hydrogel system based on Prunus armeniaca gum and acrylic acid: Preparation and evaluation as a potential candidate for controlled drug delivery.

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pH-sensitive hydrogel from Colocasia esculenta mucilage for controlled tramadol release

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Fish Bone Gelatin

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Physical Properties of Shark Gelatin Compared with Pig Gelatin

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Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

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THE INFLUENCE OF ESTERIFICATION AND PHTHALATION ON THE COAGULATING PROPERTY OF PHOTOGRAPHIC GELATIN

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Amino Acid Profile, Group of Functional and Molecular Weight Distribution of Goat Skin Gelatin That Produced Through Acid Process

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