Fish gelatin modifications: A comprehensive review

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Jackfruit ( Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a -glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction