The DOI matches its Crossref record; 58 of the 58 references it cites were found in a registry or an index.
Fish gelatin modifications: A comprehensive review
Abstract
Abstract Background Gelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of commercial gelatin, but due to the socio-cultural and health-related concerns, it has been subjected to constraint and skepticism for many years. Fish gelatin has been considered as an excellent alternative to mammalian gelatin because of similarity of its functional properties with mammalian gelatin. Nevertheless, compared with mammalian gelatin, fish gelatin possesses inferior gelation and rheological properties, which limit its extensive application. Scope and approach This review provides a comprehensive overview of various techniques that have been used to improve gelation properties of fish gelatin underlying their modification mechanisms as well as applications. Finally, a brief discussion on safety and regulatory status, and future potentials of modification fish gelatin is provided. Key findings and conclusions Various approaches have been put forward for improving gelation and rheological properties of fish gelatin. The combination of different modification methods is a novel strategy to overcome the shortcomings of fish gelatin. However, further scientific research studies are still required to better understand the exact mechanism of such modifications and expand their application ranges in food industries.
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Citations
Cites
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Cited by
Das, A., Ringu, T., Ghosh, S., & Pramanik, N. (2023) · Polymer Bulletin · doi:10.1007/s00289-022-04443-4 · Cited by 380
Gelatin-based composite films and their application in food packaging: A review
Luo, Q., Hossen, M. A., Zeng, Y., Dai, J., Li, S., Qin, W., & Liu, Y. (2022) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2021.110762 · Cited by 346
Cui, H., Liu, M., Yu, W., Cao, Y., Zhou, H., Yin, J., Liu, H., Que, S., Wang, J., Huang, C., et al. (2021) · ACS Applied Materials & Interfaces · doi:10.1021/acsami.1c07409 · Cited by 116
Metadata
- Authors
- Huang, T., Tu, Z.-C., Shangguan, X., Sha, X., Wang, H., Zhang, L., & Bansal, N.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-04
- Volume
- 86
- Pages
- 260-269
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2914710703
- Cited by
- 294
- References
- 58
- FWCI
- 8.59
- Type
- journal article
- Language
- en
- Open access
- closed
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- Huang, T., Tu, Z.-C., Shangguan, X., Sha, X., Wang, H., Zhang, L., & Bansal, N. (2019). Fish gelatin modifications: A comprehensive review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.02.048
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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