Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin

Author:

Carvalho R.A.,Sobral P.J.A.,Thomazine M.,Habitante A.M.Q.B,Giménez B.,Gómez-Guillén M.C.,Montero P.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Formation and properties of collagen and gelatin films and coatings;Arvanitoyannis,2002

2. Water vapor permeability of mammalian and fish gelatin films;Avena-Bustillos;Journal of Food Science,2006

3. Gel structure and food biopolymers;Bell,1989

4. Effects of plasticizer on physical properties of pigskin gelatin films;Bergo;Food Hydrocolloids,2007

5. Calculation of viscoelastic properties of edible films: Application of three models;Chandra;Ciência e Tecnologia de Alimentos,2000

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