Chitosan−Whey Protein Edible Films Produced in the Absence or Presence of Transglutaminase: Analysis of Their Mechanical and Barrier Properties-Reference-Cited by-同舟云学术

Chitosan−Whey Protein Edible Films Produced in the Absence or Presence of Transglutaminase: Analysis of Their Mechanical and Barrier Properties

Published:2006-02-25 Issue:3 Volume:7 Page:744-749
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Di Pierro Prospero¹,Chico Belkis¹,Villalonga Reynaldo¹,Mariniello Loredana¹,Damiao Angelo E.¹,Masi Paolo¹,Porta Raffaele¹

Affiliation:

1. Dipartimento di Scienza degli Alimenti, Universita' di Napoli “Federico II”, Parco Gussone 80055, Portici, Naples, Italy, and Enzyme Technology Group, Center for Biotechnological Studies, University of Matanzas, Autopista a Varadero Km 3 1/2, Matanzas, C.P. 44740, Cuba

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm050661u

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