Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review-Reference-Cited by-同舟云学术

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Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review

Published:2011-02-28 Issue:3 Volume:51 Page:223-238
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Porta Raffaele,Mariniello Loredana,Di Pierro Prospero,Sorrentino Angela,Giosafatto Concetta Valeria L.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408390903548891

Reference140 articles.

1. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride

2. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

3. Functional Properties of Edible Films Using Whey Protein Concentrate

4. Antimicrobial films produced from chitosan

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