The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
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Citations
Cites
Crystal and Molecular Structure of a Collagen-Like Peptide at 1.9 Å Resolution
Bella, J., Eaton, M., Brodsky, B., & Berman, H. M. (1994) · Science · doi:10.1126/science.7695699 · Cited by 1,105
Stability of proteins. Proteins which do not present a single cooperative system.
Privalov, P. L. (1982) · PubMed · Cited by 1,038
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
The applications of Raman spectroscopy in food science
Li-Chan, E. C. Y. (1996) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(96)10037-6 · Cited by 510
McLachlan, A. D., & Karn, J. (1982) · Nature · doi:10.1038/299226a0 · Cited by 471
Raman scattering of collagen, gelatin, and elastin
Frushour, B. G., & Koenig, J. L. (1975) · Biopolymers · doi:10.1002/bip.1975.360140211 · Cited by 423
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
Howell, N. K., Arteaga, G., Nakai, S., & Li-Chan, E. C. Y. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf981074l · Cited by 220
Self-citationA New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples
Bidlingmeyer, B. A., Cohen, S. A., Tarvin, T. L., & Frost, B. (1987) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/70.2.241 · Cited by 204
Rheological Properties of Fish Gelatins
Gudmundsson, M. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09522.x · Cited by 181
Cited by
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E., & Montero, M. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.007 · Cited by 2,052
Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
Liu, R., Zhao, S.-M., Xie, B.-J., & Xiong, S.-B. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.08.016 · Cited by 340
Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106203 · Cited by 268
Gelation of food protein-protein mixtures.
Nicolai, T. (2019) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2019.06.006 · Cited by 263
Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
Mhd Sarbon, N., Badii, F., & Howell, N. K. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.05.009 · Cited by 260
Self-citation
Metadata
- Authors
- BADII, F., & HOWELL, N.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2006-07
- Volume
- 20
- Issue
- 5
- Pages
- 630-640
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2036686294
- Cited by
- 342
- References
- 23
- FWCI
- 2.77
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. https://app.cochat.ai/papers/10.1016/j.foodhyd.2005.06.006
- The paper
- BADII, F., & HOWELL, N. (2006). Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2005.06.006
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.
