Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale

(2015) Thuy Le et al.   JOURNAL OF FOOD SCIENCE

Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants

(2013) Amin Oujifard et al.   FOOD HYDROCOLLOIDS

Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

(2013) Chang Chang et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate

(2013) Meritaine da Rocha et al.   JOURNAL OF FOOD ENGINEERING

Mechanical, Barrier and Morphological Properties of Biodegradable Films Based on Muscle and Waste Proteins from the Whitemouth Croaker (Micropogonias furnieri)

(2013) Elessandra da Rosa Zavareze et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

(2012) Z.A. Nur Hanani et al.   FOOD HYDROCOLLOIDS

Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

(2010) Sabina Kokoszka et al.   Innovative Food Science & Emerging Technologies

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin

(2009) Kanokrat Limpisophon et al.   FOOD HYDROCOLLOIDS