ArticleFood science & nutrition2020
The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Improving foaming properties of fish gelatin by neutral protease and gum arabic.NPJ science of food · 2026Article
- Potential of Marine Biomolecules: Advances in Extraction and Applications of Proteins, Polysaccharides, and Antioxidant Compounds.Foods (Basel, Switzerland) · 2025Review
- Physicochemical and Functional Properties of Skipjack Tuna (Foods (Basel, Switzerland) · 2025Article
- Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins.International journal of molecular sciences · 2023Article
- Preparation of Gelatin from Broiler Chicken Stomach Collagen.Foods (Basel, Switzerland) · 2022Article
- Article
- An Integrated Approach for the Valorization of Sea Bass (Foods (Basel, Switzerland) · 2021Article
- The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to investigate the effects of the enzymatic aided acid-swelling process on gelatin obtained from fish by-products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.