Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose-Reference-Cited by-同舟云学术

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Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose

Published:2016-03-03 Issue: Volume: Page:1-8
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Han Yan-Ping,Zhao Xin-Huai

Funder

National Natural Science Foundation of China

Innovation Foundation for Postgraduate of Northeast Agricultural University

Program of International Science & Technology Cooperation of Heilongjiang Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1134671

Reference41 articles.

1. Gelatin hydrogels cross-linked by γ-ray irradiation: materials for absorption and release of dye

2. Ultraviolet irradiation improves gel strength of fish gelatin

3. Stabilization of gelatin films by crosslinking with genipin

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