Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films

Author:

Jeya Shakila R.,Jeevithan E.,Varatharajakumar A.,Jeyasekaran G.,Sukumar D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Edible films made from gelatin, soluble starch and polyols;Arvanitoyannis;Food Chemistry,1997

2. ASTM 1987. Standard methods for water vapor transmission of materials (E 96–80). Annual Book of ASTM Standards. Philadelphia, PA: American Society for Testing and Materials.

3. ASTM 1999. Standard test method for tensile properties of thin plastic sheeting. Standard designation D882-97. In: Annual book of ASTM standards. Philadelphia: ASTM 163–171.

4. Effects of transglutaminase-induced cross-linking on properties of fish gelatin-nanoclay composite film;Bae;Food Chemistry,2009

5. Structural and mechanical properties of cross-linked drawn gelatin films;Bigi;Journal of Thermal Anal Calorimetry,2000

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