Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells

Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance

(2018) Dan Xu et al.   Coatings

Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

(2017) Giovanna Rossi Marquez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase

(2016) Raffaele Porta et al.   Innovative Food Science & Emerging Technologies

Internal quality of coated eggs with soy protein isolate and montmorillonite: Effects of storage conditions

(2016) Lina Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

(2016) Joël Zink et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions

(2015) P. V. Suresh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

(2015) Maria-Beatrice Coltelli et al.   Coatings

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

(2013) Giovanna Rossi Marquez et al.   Food and Bioprocess Technology

Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

(2013) Wisdom Wardy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH

(2013) Prospero Di Pierro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

(2013) Sinee Nongtaodum et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

(2013) Muhammed Yuceer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review

(2011) Raffaele Porta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effects of edible coatings on chicken egg quality under refrigerated storage

(2009) A. M. Biladeau et al.   POULTRY SCIENCE