Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications-Reference-Cited by-同舟云学术

Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications

Published:2019 Issue: Volume: Page:369-388
ISSN:
Container-title:Enzymes in Food Biotechnology
language:
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Author:

Sabbah Mohammed,Giosafatto C. Valeria L.,Esposito Marilena,Di Pierro Prospero,Mariniello Loredana,Porta Raffaele

Publisher

Elsevier

Reference131 articles.

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3. Effect of transglutaminase induced cross-linking on the properties of starch/gelatin films;Al-Hassan;Food Pack. Shelf Life,2017

4. Effect of heat and transglutaminase on solubility of goat milk protein-based films;Al-Saadi;Int. J. Dairy Tech.,2014

5. The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films;Alvarado;Food Sci. Technol.,2015

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