Collagen and Gelatin
Jiangnan University · State Key Laboratory of Food Science and Technology · +3 more institutions
Abstract
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts. The structure of collagen has been studied using various modern technologies, and interpretation of the raw data should be done with caution. The structure of collagen may vary with sources and seasons, which may affect its applications and optimal extraction conditions. Numerous studies have investigated the bioactivities and biological effects of collagen, gelatin, and their hydrolysis peptides, using…
Citation impact
- FWCI
- 9.44
- Percentile
- 100%
- References
- 161
Authors
5Topics & keywords
- Gelatin
- Food technology
- Food microbiology
- Nutrigenomics
- Biotechnology
- Food science
- Food engineering
- Engineering ethics