ArticleFood chemistry: X2024
Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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
4 citing papers in PubMed.
- Decoding the bioactive peptides and metabolic fingerprints of whey derived from dairy fan processing by-products.Food chemistry: X · 2026Article
- Enhancing the thermal stability of cowhide jelly through transglutaminase and agar.Food chemistry: X · 2026Article
- Comparative Interaction Mechanisms and Solution Behavior of Cowhide Collagen with Xanthan Gum, Gellan Gum, and Chitosan Under Variable Environmental Conditions.Foods (Basel, Switzerland) · 2025Article
- The Characterization of Physicochemical, Nutritional, and Flavor Properties of Bovine Hide Gelatin Prepared from Different Raw Materials.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored pudding, gelatin peptide with antioxidant properties was added to pudding products. For this purpose, a pudding recipe containing gelatin peptides was created. The gelatin peptides were characterized based on their antioxidant activity and protein structure. It was found that gelatin peptides had better antioxidant properties, lower thermal stability and crystallinity, higher hydrophobic amino acid content, and greater surface hydrogen bond exposure than commercially available peptides. Properties such as the pH, colony growth, and sensory characteristics of the pudding were characterized at 4 °C and 25 °C. The results showed that the addition of 0.5-1.0 % gelatin peptide to pudding was capable of significantly (
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