Gelatin fining beer and its effect on hop flavo

I recently homebrewed an IPA. Recipe as follows.
5 gallon batch
5 lbs - 2 row
5 lbs - marris otter
.5 lbs - flaked oats
.5 lbs - c40
.5 lbs - carapils
.5 lbs - dextrose at 5 mins
1.5 oz - Moasic 60 mins
1oz - Moasic 5 mins
1 oz - Citra 5 mins
1 oz - Moasic - fo hop stand
1 oz - Citra - fo/hop stand
1 oz cascade - fo/hop stand
2 oz - Moasic dry hopped
2 oz - Citra dry hopped
2 oz - cascade dry hopped
1 oz - mandriana dry hopped
007 - yeast
Then we cold crashed and gelatin fined.
This beer has little to no hop flavor and I don't know how that is possible.

I use gelatin as a fining in almost all my beers, including a DIPA that recently scored a 42 and took first place in a local competition. In my experience, gelatin fining has no discernable effect on hop flavor and aroma.

There's also this as another data point:
http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

At what stage do you do your dry hopping?

Bottle or keg? What was your turnaround time between dry hopping and drinking?

Had a friend do an APA split batch in which half was cold crashed with gelatin and half was just bottled. The second one had much more hop flavor. Hard to discount that but I keep on hearding people with other experiences.

Thanks for the information.
The time period was as follows
Fermented for 2 weeks,
Dryhopped on a tuesday
Cold Crashed that friday
Gelitaned on monday
Kegged on wednesday
Then Had first beer yesterday.