Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films

(2011) R.J. Avena-Bustillos et al.   JOURNAL OF FOOD SCIENCE

Naturally crosslinked gelatin gels with modified material properties

(2010) Shantha Lakshmi Kosaraju et al.   FOOD RESEARCH INTERNATIONAL

Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films

(2010) A. GENNADIOS et al.   JOURNAL OF FOOD SCIENCE

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

(2009) Bor-Sen Chiou et al.   JOURNAL OF FOOD ENGINEERING

Optimization of Gelatin Extraction from Silver Carp Skin

(2009) G. Boran et al.   JOURNAL OF FOOD SCIENCE

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

(2008) Bor-Sen Chiou et al.   EUROPEAN POLYMER JOURNAL

Ultraviolet irradiation improves gel strength of fish gelatin

(2008) Rajeev Bhat et al.   FOOD CHEMISTRY

Collagen structural hierarchy and susceptibility to degradation by ultraviolet radiation

(2008) Olena S. Rabotyagova et al.   Materials Science & Engineering C-Materials for Biological Applications

Effect of UV irradiation on stabilized collagen: Role of chromium(III)

(2007) Nishtar Nishad Fathima et al.   COLLOIDS AND SURFACES B-BIOINTERFACES