Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films
Published 2021 View Full Article
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Title
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films
Authors
Keywords
Water-insoluble, Edible film, Gelatin, Zein, Transglutaminase, Crosslinking
Journal
FOOD HYDROCOLLOIDS
Volume 116, Issue -, Pages 106649
Publisher
Elsevier BV
Online
2021-02-05
DOI
10.1016/j.foodhyd.2021.106649
References
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