Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films-Reference-Cited by-同舟云学术

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Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films

Published:2015-01 Issue: Volume:166 Page:414-422
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yuemeng,Liu Anjun,Ye Ran,Wang Wenhang,Li Xin

Funder

Foundation of National 863 Plan

Ministry of Agriculture of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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

2. Engineering properties of edible transglutaminase cross-linked caseinate-based films;Bruno;Food and Bioprocess Technology,2008

3. Preparation and characterization of extruded thermoplastic zein-poly(propylene carbonate) film;Chen;Industrial Crops and Products,2013

4. Understanding of dispersion and aggregation of suspensions of zein nanoparticles in aqueous alcohol solutions after thermal treatment;Chen;Industrial Crops and Products,2013

5. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation;Chen;Journal of Food Engineering,2014

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2. Dual system to develop fish gelatin films with improved water resistance properties: enzymatic cross-linking and multilayer lamination;Journal of Food Measurement and Characterization;2024-06-26

3. Lactoferrin–Chitosan Composite Hydrogels Induced by Microbial Transglutaminase: Potential Delivery Systems for Thermosensitive Bioactive Substances;Journal of Agricultural and Food Chemistry;2024-06-12

4. Composition-antifreeze property relationships of gelatin and the corresponding mechanisms;International Journal of Biological Macromolecules;2024-05

5. Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking;Food Hydrocolloids;2024-02

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