The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.
Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review
Abstract
Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin--an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.
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Citations
Cites
EDIBLE FILMS AND COATINGS: A REVIEW
Kester, J. J., & Fennema, O. R. (1986) · Food technology · Cited by 1,029
Functional and electrophoretic characteristics of succinylated peanut flour protein
Beuchat, L. R. (1977) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60210a044 · Cited by 807
Enzymic Hydrolysis of Food Proteins
Adler‐Nissen, J. (1986) · Cited by 743
Diehl, J. F. (1995) · CRC Press eBooks · doi:10.1201/9781482273168 · Cited by 573
The amino acid composition of mammalian collagen and gelatin
Eastoe, J. E. (1955) · Biochemical Journal · doi:10.1042/bj0610589 · Cited by 532
Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin
Chobert, J. M., Bertrand-Harb, C., & Nicolas, M. G. (1988) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00083a002 · Cited by 296
Functional properties of succinylated and acetylated leaf protein
Frazen, K. L., & Kinsella, J. E. (1976) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60207a041 · Cited by 237
Functional properties of proteolytic enzyme modified soy protein isolate
Kim, S. Y., Park, P. S. W., & Rhee, K. C. (1990) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00093a014 · Cited by 215
Water Vapor Permeability of Edible Bilayer Films
KAMPER, S. L., & Fennema, O. R. (1984) · Journal of Food Science · doi:10.1111/j.1365-2621.1984.tb12825.x · Cited by 195
The Structure of Fibrous Proteins of the Collagen-Gelatin Group
Pauling, L., & Corey, R. B. (1951) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.37.5.272 · Cited by 187
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Reddy, M. S. B., Ponnamma, D., Choudhary, R., & Sadasivuni, K. K. (2021) · Polymers · doi:10.3390/polym13071105 · Cited by 1,104
Yang, X., Li, A., Li, D., Guo, Y., & Sun, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.002 · Cited by 363
Pan, R., Xuan, W., Chen, J., Dong, S., Jin, H., Wang, X., Li, H., & Luo, J. (2018) · Nano Energy · doi:10.1016/j.nanoen.2017.12.048 · Cited by 308
Innovations in value-addition of edible meat by-products
Toldrá, F., Aristoy, M.-C., Mora, L., & Reig, M. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.04.004 · Cited by 302
Razavi, S., Janfaza, S., Tasnim, N., Gibson, D. L., & Hoorfar, M. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106882 · Cited by 263
Metadata
- Authors
- Djagny, K. B., Wang, Z., & Xu, S.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2001-11
- Volume
- 41
- Issue
- 6
- Pages
- 481-492
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1978018138
- Cited by
- 554
- References
- 27
- FWCI
- 1.00
- Type
- journal article
- Language
- en
- Open access
- closed
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- Djagny, K. B., Wang, Z., & Xu, S. (2001). Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/20014091091904
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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.
