The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins
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Citations
Cites
On the Experimental Attainment of Optimum Conditions
Box, G. E. P., & Wilson, K. B. (1951) · Journal of the Royal Statistical Society Series B: Statistical Methodology · doi:10.1111/j.2517-6161.1951.tb00067.x · Cited by 4,464
On the Experimental Attainment of Optimum Conditions
Box, G. E. P., & Wilson, K. B. (1992) · Springer Series in Statistics · doi:10.1007/978-1-4612-4380-9_23 · Cited by 3,448
Functional Properties of Food Macromolecules
Hill, S. E., LEDWARD, D. A., & Mitchell, J. R. (1986) · Medical Entomology and Zoology · Cited by 1,187
Gómez-Guillén, M. C., Turnay, J., Fernández-Dı́az, M. D., Ulmo, N., Lizarbe, M. A., & Montero, P. (2002) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00035-2 · Cited by 847
Jamilah, B., & Harvinder, K. G. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00328-4 · Cited by 392
Gelatin from cod skins as affected by chemical treatments
GUDMUNDSSON, M., & HAFSTEINSSON, H. (1997) · Journal of Food Science · doi:10.1111/j.1365-2621.1997.tb04363.x · Cited by 296
Gelation Kinetics of Gelatin: A Master Curve and Network Modeling
Normand, V., Muller, S., Ravey, J.-C., & Parker, A. (2000) · Macromolecules · doi:10.1021/ma9909455 · Cited by 202
Rheological Properties of Fish Gelatins
Gudmundsson, M. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09522.x · Cited by 181
Investigation of viscosity and gelation properties of different mammalian and fish gelatins
Leuenberger, B. H. (1991) · Food Hydrocolloids · doi:10.1016/s0268-005x(09)80047-7 · Cited by 168
LEDWARD, D. A. (1986) · Medical Entomology and Zoology · Cited by 137
Cited by
Jayathilakan, K., Sultana, K., Radhakrishna, K., & Bawa, A. S. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0290-7 · Cited by 1,001
Metadata
- Authors
- Cho, S. M., Gu, Y. S., & Kim, S. B.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2005-03
- Volume
- 19
- Issue
- 2
- Pages
- 221-229
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1964369233
- Cited by
- 281
- References
- 11
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- closed
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How to cite
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- This page
- CoChat. (2026). Citation check: Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. https://app.cochat.ai/papers/10.1016/j.foodhyd.2004.05.005
- The paper
- Cho, S. M., Gu, Y. S., & Kim, S. B. (2005). Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2004.05.005
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
