“…By contrast, mammalian gelatin possesses the highest gelling potential (100−300 bloom) that enables a more extensive scope of applications than fish gelatin. In this regard, various strategies have been utilized to increase the gelling strength of fish gelatin, including enzymatic modification (use of laccase, tyrosinase, and MTGase); chemical modification (Huang et al., 2019); phosphorylation by the application of phosphorus oxychloride, phosphokinase, sodium tripolyphosphate, and trisodium trimetaphosphate (Xiong et al., 2016); induction of crosslinking through aldehyde modification by introduction of covalent stable amide bonds between gelatin chains (Padrão et al., 2014); phenolic modification using ferulic acid, caffeic acid, tannic acid, gallic acid, and rutin to facilitate hydrophobic interactions among the aromatic rings and hydrophobic side chains of phenols and fish gelatin, respectively; physical modification with electrolytic or nonelectrolytic substances including salts like CaCl 2 , MgCl 2 , and NaH 2 PO 4 ; and lastly, by mechanical treatments, that is, HPP, drying, irradiation, and ultrasound (Wu et al., 2015).…”