ArticleGels (Basel, Switzerland)2023
Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel.
Article in Gels (Basel, Switzerland), 2023. 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, 13 citations in OpenAlex.
- Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films.Food science & nutrition · 2026Article
- Effect of Gelatin Source on Hydrogel Properties and Cell Viability: A Comparison of Bovine, Porcine, and Cold-Water Fish Gelatin Hydrogels.Gels (Basel, Switzerland) · 2026Article
- Structural and Antimicrobial Characterization of Porcine and Fish Gelatin Hydrogels Photochemically Crosslinked with Menadione Sodium Bisulfite.Gels (Basel, Switzerland) · 2026Article
- Modulation of Structural and Physical-Chemical Properties of Fish Gelatin Hydrogel by Natural Polysaccharides.International journal of molecular sciences · 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
- Water as a Structural Marker in Gelatin Hydrogels with Different Cross-Linking Nature.International journal of molecular sciences · 2024Article
- Introduction to Special Issue "The Self-Assembly and Design of Polyfunctional Nanosystems 3.0".International journal of molecular sciences · 2024Article
- Rheological Properties of Fish and Mammalian Gelatin Hydrogels as Bases for Potential Practical Formulations.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
12 authors at 5 institutions in 2 countries.
Funding
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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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.