Mechanically Enhanced Salmo salar Gelatin by Enzymatic Cross-linking: Premise of a Bioinspired Material for Food Packaging, Cosmetics, and Biomedical Applications
Author:
Funder
Interreg
Conseil Régional de Bretagne
Biogenouest
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10126-022-10150-y.pdf
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3. Achet D, He XW (1995) Determination of the renaturation level in gelatin films. Polymer (guildf) 36:787–791. https://doi.org/10.1016/0032-3861(95)93109-Y
4. Adamiak K, Sionkowska A (2020) Current methods of collagen cross-linking: review. Int J Biol Macromol 161:550–560. https://doi.org/10.1016/j.ijbiomac.2020.06.075
5. Ahmad M, Benjakul S, Nalinanon S (2010) Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros). Food Hydrocoll 24:588–594. https://doi.org/10.1016/j.foodhyd.2010.03.001
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