Nor Fazliyana Mohtar et al.
Food chemistry, 155, 64-73 (2014-03-07)
Chemical modifications of gelatin from New Zealand hoki (Macruronus novaezelandiae) skins were carried out using three different cross-linking agents, namely, genipin, glutaraldehyde and caffeic acid, at different concentrations. The chemically modified gelatins exhibited better physical properties, such as higher gel