ReviewPolymers2020
Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies.
Review in Polymers, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
42 citing papers in PubMed, 136 citations in OpenAlex.
- From Gelatin to GelMA: Versatility, Challenges, and Biomedical Applications of GelMA Hydrogels.Gels (Basel, Switzerland) · 2026Review
- Structural and Antimicrobial Characterization of Porcine and Fish Gelatin Hydrogels Photochemically Crosslinked with Menadione Sodium Bisulfite.Gels (Basel, Switzerland) · 2026Article
- Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets.Gels (Basel, Switzerland) · 2026Article
- Comprehensive Characterization of Solution-Cast Polycaprolactone/MXene/Gelatin Composite Films for Biomedical Applications.Biopolymers · 2026Article
- Towards Zero-Waste Valorization of African Catfish By-Products Through Integrated Biotechnological Processing and Life Cycle Assessment.Gels (Basel, Switzerland) · 2026Article
- Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate.Gels (Basel, Switzerland) · 2025Article
- Review
- Preparation and Characterization of Eel (Foods (Basel, Switzerland) · 2025Article
- The Properties and Emulsion Stabilization of Fish Gelatin Regulated by Introducing Pectin.Gels (Basel, Switzerland) · 2025Article
- Transglutaminase Crosslinking Enhances Functional and Structural Properties of Fish Gelatins.Polymers · 2025Article
- Development of Jellyfish (Gels (Basel, Switzerland) · 2025Article
- Origin-Dependent Molecular Ordering in Gelatin and Its Impact on Electrospun Nanofiber.Polymers · 2025Article
- Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging.Polymers · 2025Article
- Recent Advancements in Marine Collagen: Exploring New Sources, Processing Approaches, and Nutritional Applications.Marine drugs · 2025Review
- Modulation of Structural and Physical-Chemical Properties of Fish Gelatin Hydrogel by Natural Polysaccharides.International journal of molecular sciences · 2025Article
- Synthesis, characterizations and disinfection potency of gelatin based Gum Arabic antagonistic films.Scientific reports · 2025Article
- A double-network fish gelatin/sodium alginate composite hydrogel as a carrier for the sustained release of a soy-derived osteogenic peptide.Frontiers in nutrition · 2025Article
- Natural Food Components as Biocompatible Carriers: A Novel Approach to Glioblastoma Drug Delivery.Foods (Basel, Switzerland) · 2024Review
- A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides-Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement.Foods (Basel, Switzerland) · 2024Review
- Fish Gelatin-Based Flexible and Self-Healing Hydrogel Modified by FeGels (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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What OpenQuestion holds
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.