[1] Lasekan, A., Bakar, F. A., & Hashim, D. (2013). Potential of chicken by-products as sources of useful biological resources. Waste management, 33(3), 552-565.
[2] Fatima, S., Mir, M. I., Khan, M. R., Sayyed, R. Z., Mehnaz, S., Abbas, S., ... & Masih, R. (2022). The optimization of gelatin extraction from chicken feet and the development of gelatin based active packaging for the shelf-life extension of fresh grapes. Sustainability, 14(13), 7881.
[3] Mokrejš, P., Mrázek, P., Gál, R., & Pavlačková, J. (2019). Biotechnological preparation of gelatines from chicken feet. Polymers, 11(6), 1060.
[4] Kaewdang, O., Benjakul, S., Kaewmanee, T., & Kishimura, H. (2014). Characteristics of collagens from the swim bladders of yellowfin tuna (Thunnus albacares). Food Chemistry, 155, 264-270.
[5] Shahidi, F., & Botta, J. R. (2012). Seafoods: chemistry, processing technology and quality. Springer Science & Business Media.
[6] Nik Aisyah, N. M., Nurul, H., Azhar, M. E., & Fazilah, A. (2014). Poultry as an alternative source of gelatin. Health and the Environment Journal, 5(1), 37-49.
[7] Bichukale, A. D., Koli, J. M., Sonavane, A. E., Vishwasrao, V. V., Pujari, K. H., & Shingare, P. E. (2018). Functional properties of gelatin extracted from poultry skin and bone waste. International Journal of Pure & Applied Bioscience, 6(4), 87-101.
[8] Gál, R., Mokrejš, P., Mrázek, P., Pavlačková, J., Janáčová, D., & Orsavová, J. (2020). Chicken heads as a promising by-product for preparation of food gelatins. Molecules, 25(3), 494.
[9] Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. A., & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food hydrocolloids, 25(8), 1813-1827.
[10] Abedinia, A., Nafchi, A. M., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends in Food Science & Technology, 104, 14-26.
[11] Damrongsakkul, S., Ratanathammapan, K., Komolpis, K., & Tanthapanichakoon, W. (2008). Enzymatic hydrolysis of rawhide using papain and neutrase. Journal of industrial and Engineering Chemistry, 14(2), 202-206.
[12] Sarbon, N. M., Badii, F., & Howell, N. K. (2015). The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties. Food Hydrocolloids, 45, 83-92.
[13] Liu, T., Dai, H., Ma, L., Yu, Y., Tang, M., Li, Y., ... & Zhang, Y. (2019). Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction. International journal of food properties, 22(1), 1594-1607.
[14] Park, J. H., Choe, J. H., Kim, H. W., Hwang, K. E., Song, D. H., Yeo, E. J., ... & Kim, C. J. (2013). Effects of various extraction methods on quality characteristics of duck feet gelatin. Food Science of Animal Resources, 33(2), 162-169.
[15] Moret, S., Conchione, C., Srbinovska, A., & Lucci, P. (2019). Microwave-based technique for fast and reliable extraction of organic contaminants from food, with a special focus on hydrocarbon contaminants. Foods, 8(10), 503.
[16] Sabzi, F., Varidi, M. J., Varidi, M., & Asnaashari, M. (2024). Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris. Food Science & Nutrition, 12(8), 5497-5517.
[17] Erge, A., & Zorba, Ö. (2018). Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. Lwt, 97, 205-212.
[18] Farahmandfar, R., Asnaashari, M., Amraie, M., & Salehi, M. (2019). Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration. Iranian Food Science and Technology Research Journal, 14(6), 75-85.
[19] Aarahmandfar, R., Mohseni, M., & Asnaashari, M. (2017). Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying. Food science & nutrition, 5(6), 1057-1064.
[20] Ma, M., Ma, L., Yu, W., Zhang, X., Shen, Y., & Zhang, Y. (2018). Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment. Food Hydrocolloids, 77, 945-951.
[21] Hao, S., Li, L., Yang, X., Cen, J., Shi, H., Bo, Q., & He, J. (2009). The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chemistry, 115(1), 124-128.
[22] Chakka, A. K., Muhammed, A., Sakhare, P. Z., & Bhaskar, N. (2017). Poultry processing waste as an alternative source for mammalian gelatin: Extraction and characterization of gelatin from chicken feet using food grade acids. Waste and Biomass Valorization, 8, 2583-2593.
[23] Choe, J., & Kim, H. Y. (2018). Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels. Poultry Science, 97(3), 1082-1088.
[24] Benjakul, S., Thiansilakul, Y., Visessanguan, W., Roytrakul, S., Kishimura, H., Prodpran, T., & Meesane, J. (2010). Extraction and characterisation of pepsin‐solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus). Journal of the Science of Food and Agriculture, 90(1), 132-138.
[25] Cao, S., Wang, Y., Xing, L., Zhang, W., & Zhou, G. (2020). Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin. Food and Bioproducts Processing, 121, 213-223.
[26] Aykın-Dinçer, E., Koç, A., & Erbaş, M. U. S. T. A. F. A. (2017). Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin. Poultry Science, 96(11), 4124-4131.
[27] Sae‐Leaw, T., Benjakul, S., & O'Brien, N. M. (2016). Effect of pretreatments and defatting of seabass skins on properties and fishy odor of gelatin. Journal of Food Biochemistry, 40(6), 741-753.
[28] Badii, F., & Howell, N. K. (2006). Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food hydrocolloids, 20(5), 630-640.
[29] Ahmad, M., & Benjakul, S. (2011). Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloids, 25(3), 381-388.
[30] Li, S., Zeng, W., Li, R., Hoffman, L. C., He, Z., Sun, Q., & Li, H. (2018). Rabbit meat production and processing in China. Meat science, 145, 320-328.
[31] Kim, T. K., Ham, Y. K., Shin, D. M., Kim, H. W., Jang, H. W., Kim, Y. B., & Choi, Y. S. (2020). Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield. Poultry science, 99(1), 590-596.
[32] Feng, X., Dai, H., Ma, L., Fu, Y., Yu, Y., Zhu, H., ... & Zhang, Y. (2021). Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Innovative Food Science & Emerging Technologies, 74, 102835.
[33] Duan, R., Zhang, J., Liu, L., Cui, W., & Regenstein, J. M. (2018). The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus). Food chemistry, 239, 464-469.
[34] Balti, R., Jridi, M., Sila, A., Souissi, N., Nedjar-Arroume, N., Guillochon, D., & Nasri, M. (2011). Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process. Food Hydrocolloids, 25(5), 943-950.
[35] Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2010). Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food hydrocolloids, 24(2-3), 164-171.
[36] Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food chemistry, 86(3), 325-332.
[37] Guo, L., Harnedy, P. A., Zhang, L., Li, B., Zhang, Z., Hou, H., ... & FitzGerald, R. J. (2015). In vitro assessment of the multifunctional bioactive potential of Alaska pollock skin collagen following simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 95(7), 1514-1520.
[38] Sántiz-Gómez, M. A., Mazorra-Manzano, M. A., Ramírez-Guerra, H. E., Scheuren-Acevedo, S. M., Navarro-García, G., Pacheco-Aguilar, R., & Ramírez-Suárez, J. C. (2019). Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin. Food Science and Biotechnology, 28, 751-757.
[39] Kanwate, B. W., & Kudre, T. G. (2017). Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita). Journal of Food Science and Technology, 54, 2540-2550.
[40] Usman, M., Sahar, A., Aadil, R. M., & Shahid, M. (2024). Extraction and physicochemical characterization of native and broiler chicken feet gelatin. Journal of the Science of Food and Agriculture, 104(14), 8939-8944.
[41] Shyni, K., Hema, G. S., Ninan, G., Mathew, S., Joshy, C. G., & Lakshmanan, P. T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food hydrocolloids, 39, 68-76.
[42] Ab Rahim, H., Ahmad, H., & Ab Rahim, M. H. (2021). Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus. Current Science and Technology, 1(1), 50-55.
[43] Widyasari, R., & Rawdkuen, S. (2014). Extraction and characterization of gelatin from chicken feet by acid and ultrasound assisted extraction. Food and Applied Bioscience Journal, 2(1), 85-97.
[44] Rahman, M. N. A., & Jamalulail, S. A. S. K. A. (2012). Extraction, physicochemical characterizations and sensory quality of chicken feet gelatin. Borneo Science, 30, 1-13.
[45] Al-Hassan, A. A. (2020). Gelatin from camel skins: Extraction and characterizations. Food Hydrocolloids, 101, 105457.
[46] da Almeida, P. F., da Silva Lannes, S. C., Calarge, F. A., da Brito Farias, T. M., & Santana, J. C. C. (2012). FTIR characterization of gelatin from chicken feet. Journal of chemistry and chemical engineering, 6(11), 1029.