Rheological and mechanical properties of cross-linked fish gelatins-Reference-Cited by-同舟云学术

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Rheological and mechanical properties of cross-linked fish gelatins

Published:2006-08 Issue:18 Volume:47 Page:6379-6386
ISSN:0032-3861
Container-title:Polymer
language:en
Short-container-title:Polymer

Author:

Chiou Bor-Sen,Avena-Bustillos Roberto J.,Shey Justin,Yee Emma,Bechtel Peter J.,Imam Syed H.,Glenn Greg M.,Orts William J.

Publisher

Elsevier BV

Subject

Polymers and Plastics,Materials Chemistry,Organic Chemistry

Reference30 articles.

1. Preparation and characterization of crosslinked gelatin microspheres

2. Protein release from gelatin matrices

3. Genipin-crosslinked gelatin microspheres as a drug carrier for intramuscular administration:In vitro andin vivo studies

4. Evaluation of gelatin hydrogel crosslinked with various crosslinking agents as bioadhesives:In vitro study

5. Bioadhesion of gelatin films crosslinked with glutaraldehyde

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1. Development of crosslinked gelatin films through Maillard reaction and reinforced with poly(vinyl alcohol) for active food packaging;International Journal of Biological Macromolecules;2024-10

2. A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides—Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement;Foods;2024-09-02

3. Dual effect of pH and X-ray irradiation on properties of gelatin/trans-cinnamaldehyde-based composite films for sustainable packaging;International Journal of Biological Macromolecules;2024-09

4. Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin;Journal of Food Engineering;2024-03

5. The physical properties of fish gelatin gel are enhanced by the cross‐linking activity of olive leaf water extract;International Journal of Food Science & Technology;2024-01-15

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