Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films-Reference-Cited by-同舟云学术

Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

Published:2009-07 Issue:6 Volume:42 Page:1179-1186
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bae Ho J.,Park Hyun J.,Hong Seung I.,Byun Young J.,Darby Duncan O.,Kimmel Robert M.,Whiteside William S.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Characterization of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme;Bower;Journal of Food Science,2006

4. Functional properties and applications of edible films made of milk proteins;Chen;Journal of Dairy Science,1995

5. Enzyme-catalyzed gel formation of gelatin and chitosan: potential for in situ applications;Chen;Biomaterials,2003

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