Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect-Reference-Cited by-同舟云学术

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Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect

Published:2021-04 Issue: Volume:113 Page:106421
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Peng Lin,Wang Hongxia,Dai Hongjie,Fu Yu,Ma Liang,Zhu Hankun,Yu Yong,Li Lin,Wang Qiang,Zhang Yuhao

Funder

National Natural Science Foundation of China

Chongqing Research Program of Basic Research and Frontier Technology

Fundamental Research Funds for the Central Universities

National Key Research and Development Program of China

Chongqing Graduate Student Research Innovation Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference67 articles.

1. Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications;Ahmed;Food Hydrocolloids,2020

2. Effect of squalene rich fraction from shark liver on mechanical, barrier and thermal properties of fish (Probarbus Jullieni) skin gelatin film;Ali;Food Hydrocolloids,2019

3. Effect of squalene as a glycerol substitute on morphological and barrier properties of golden carp (Probarbus Jullieni) skin gelatin film;Ali;Food Hydrocolloids,2019

4. Effects of pH and salt concentration on the precipitability of gelatin with ethanol;Aoyagi;Journal of Photographic Science,1995

5. Development and characterisation of blend films based on fish protein isolate and fish skin gelatin;Arfat;Food Hydrocolloids,2014

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