The effects of tannic and caffeic acid as cross-linking agents on the physicochemical, barrier, and mechanical characteristics of cold-water fish gelatin films

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

(2022) Azadeh Esfahani et al.   Food Science & Nutrition

Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review

(2022) Nurul Saadah Said et al.   Membranes

Comparative Study of Gelatin Hydrogels Modified by Various Cross-Linking Agents

(2021) Joanna Skopinska-Wisniewska et al.   Materials

An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser

(2021) Sima Ekramian et al.   Journal of Food Measurement and Characterization

Chicken gelatin modification by caffeic acid: A response surface methodology investigation

(2021) Aydın Erge et al.   FOOD CHEMISTRY

Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples

(2021) Changcai Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Tannic Acid and Cellulose Nanocrystals on Antioxidant and Antimicrobial Properties of Gelatin Films

(2021) Liliane Samara Ferreira Leite et al.   ACS Sustainable Chemistry & Engineering

Extraction and characterization of gelatin developed from camel bones

(2021) A. A. Al-Hassan et al.   Journal of Food Measurement and Characterization

The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

(2021) Naser Tamimi et al.   Food Science & Nutrition

Characterization, antioxidant and antibacterial activities of gelatin film incorporated with protocatechuic acid and its application on beef preservation

(2021) Chan Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

(2021) Shima Jafarzadeh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

(2021) Sahar Javidi et al.   Journal of Food Measurement and Characterization

Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

(2021) Nurnabila Afiqah Azlim et al.   Food Science & Nutrition

Physical, mechanical and wound healing properties of chitosan/gelatin blend films containing tannic acid and/or bacterial nanocellulose

(2020) Parisa Taheri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Aquatic Polymer-Based Edible Films of Fish Gelatin Crosslinked with Alginate Dialdehyde having Enhanced Physicochemical Properties

(2020) Jinseok Park et al.   CARBOHYDRATE POLYMERS

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

(2020) Ahmadreza Abedinia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Collagen-Based Materials Modified by Phenolic Acids—A Review

(2020) Beata Kaczmarek et al.   Materials

Development and characterization of sodium caseinate edible films cross-linked with genipin

(2019) Huei-Chi Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tannic acid: A versatile and effective modifier for gelatin/zein composite films

(2019) Dajian Huang et al.   Food Packaging and Shelf Life

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

(2018) Audrey L. Girard et al.   FOOD CHEMISTRY

Development of active rosmarinic acid-gelatin biodegradable films with antioxidant and long-term antibacterial activities

(2018) Liming Ge et al.   FOOD HYDROCOLLOIDS

Casein films crosslinked by tannic acid for food packaging applications

(2018) Matías L. Picchio et al.   FOOD HYDROCOLLOIDS

Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin

(2018) Inyoung Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging

(2018) Al Luqman Abdul Halim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid

(2018) Xiaojie Zhang et al.   Food Packaging and Shelf Life

Effect of tannic acid as crosslinking agent on fish skin gelatin-silver nanocomposite film

(2018) Maria do Livramento Linhares Rodrigues Menezes et al.   Food Packaging and Shelf Life

Phenolics-protein interaction involved in silver carp myofibrilliar protein films with hydrolysable and condensed tannins

(2017) Xiaohua Nie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds

(2016) Abdulhadi Aljawish et al.   FOOD HYDROCOLLOIDS

Obtainment and partial characterization of biodegradable gelatin films with tannic acid, bentonite and glycerol

(2016) Maria A Ortiz-Zarama et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties

(2015) Kara Friesen et al.   FOOD CHEMISTRY

Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite

(2015) Liming Ge et al.   FOOD HYDROCOLLOIDS

The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films

(2015) Parham Hazaveh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical Properties of Chitosan Films Incorporated with Honeysuckle Flower Extract for Active Food Packaging

(2015) Liyan Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

(2015) Maryam Araghi et al.   Food Science & Nutrition

Modification of collagen and chitosan mixtures by the addition of tannic acid

(2014) Alina Sionkowska et al.   JOURNAL OF MOLECULAR LIQUIDS

Films based on castor bean (Ricinus communis L.) proteins crosslinked with glutaraldehyde and glyoxal

(2013) G.L.A. Makishi et al.   INDUSTRIAL CROPS AND PRODUCTS

Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract

(2012) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films

(2012) Anna-Sophie Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity

(2011) M. Pereda et al.   FOOD HYDROCOLLOIDS

Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

(2011) Changdao Mu et al.   FOOD HYDROCOLLOIDS

Chemical Cross-Linking Gelatin with Natural Phenolic Compounds as Studied by High-Resolution NMR Spectroscopy

(2010) Xiaoqing Zhang et al.   BIOMACROMOLECULES

Effect of Addition of Halloysite Nanoclay and SiO2 Nanoparticles on Barrier and Mechanical Properties of Bovine Gelatin Films

(2010) Han Ching Voon et al.   Food and Bioprocess Technology

Effects of plasticizers on thermal properties and heat sealability of sago starch films

(2010) Mohammadi Nafchi Abdorreza et al.   FOOD HYDROCOLLOIDS

Chemical Modification of Gelatin by a Natural Phenolic Cross-linker, Tannic Acid

(2010) Xiaoqing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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