Tuning the Functional Properties of Polysaccharide-Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking-Reference-Cited by-同舟云学术

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Tuning the Functional Properties of Polysaccharide-Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking

Published:2016-05-06 Issue:4 Volume:15 Page:739-752
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Benbettaïeb Nasreddine¹²,Gay Jean-Pierre²,Karbowiak Thomas¹³,Debeaufort Frédéric¹²

Affiliation:

1. UMR A 02-102 PAM Food Processing and Physico-Chemistry Laboratory, 1 esplanade Erasme; Univ. Bourgogne Franche-Comté; Dijon F-21000 Dijon France

2. Dept. Bio Engineering; IUT Dijon-Auxerre, BP17867 20178 Dijon Cedex France

3. Agrosup Dijon; 26 blvd Dr Petitjean 21000 Dijon, Cedex France

Publisher

Wiley

Subject

Food Science

Reference99 articles.

1. Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids;Acosta;Food Hydrocoll,2015

2. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride;Anker;Innov Food Sci Emerg Technol,2002

3. Stem cells on biomaterials for synthetic grafts to promote vascular healing;Babczyk;J Clin Med,2014

4. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin;Babin;Food Hydrocoll,2001

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

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