Xiao‐Mei Sha

Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion

A fish-gelatin-modified multifunctional hydrogel with “salt-in-water” for dendrite-free flexible zinc-ion batteries

Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin

Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies

Changes in physical properties and characteristic peptides in porcine gelatin-containing gummy candies at different storage stages during shelf-life

Melanogenic activity of fish scale-derived peptides FTGML from grass carp:An integrated study of molecular docking, network pharmacology and animal experiments

Improving the stability of fish gelatin emulsion by microbial transglutaminase and selected polysaccharides in a steady state

Identifying gelatin source by mass spectrometry: A review

Comparative analysis of antioxidant activity and accelerated collagen expression of human skin fibroblasts with gelatin hydrolysates from different sources

Effect of sodium chloride on the visual appearance, gelling properties and structural characteristics of gelatin-low acyl gellan gum

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Thermal stability of γ‐<scp>PGA</scp> modified fish gelatin emulsion

Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film

In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase

Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Improving tyrosinase inhibitory activity of grass carp fish scale gelatin hydrolysate by gastrointestinal digestion: Purification, identification and action mechanism

From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application

Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure

Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil

Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels

Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+

Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants

Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method

Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing

Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (<i>Hypophthalmichthys nobilis</i>) scale