Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

(2023) Azam Ashrafi et al.   Foods

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

(2022) Nurul Saadah Said et al.   Membranes

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

(2022) Elnaz Parsaei et al.   Journal of Food Measurement and Characterization

The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms

(2022) Na Jia et al.   Foods

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

(2021) Aydın Erge et al.   FOOD CHEMISTRY

Bioactivity of peptides obtained from poultry by-products: A review

(2021) Martha Guillermina Romero-Garay et al.   Food Chemistry-X

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

Optimization of chicken skin gelatin film production with different glycerol concentrations by response surface methodology (RSM) approach

(2019) Norafidah Suderman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Crosslinking agents effect on gelatins from carp and tilapia skins and in their biopolymeric films

(2018) Jaqueline P. Santos et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Chemical crosslinking of biopolymeric scaffolds: Current knowledge and future directions of crosslinked engineered bone scaffolds

(2018) Ahmad Oryan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

(2018) Lixue Dou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment

(2018) Aydın Erge et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of combined effects of glycerol and transglutaminase on properties of gelatin films

(2017) Fei Liu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of electrospun gelatin nanofibers crosslinked with oxidized phenolic compounds

(2017) Elham Tavassoli-Kafrani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modification and characterisation of porcine plasma protein with natural agents as potential cross-linkers

(2017) Namfon Samsalee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of an antioxidant biomaterial by promoting the deglycosylation of rutin to isoquercetin and quercetin

(2016) Johana M. Cruz-Zúñiga et al.   FOOD CHEMISTRY

Development of a chicken feet protein film containing essential oils

(2015) Ji-Hyun Lee et al.   FOOD HYDROCOLLOIDS

Preparation of dense gelatin membranes by combining temperature induced gelation and dry-casting

(2015) Jennifer Biscarat et al.   JOURNAL OF MEMBRANE SCIENCE

Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film

(2014) Chaluntorn Vichasilp et al.   Food Biophysics

Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties

(2014) Nor Fazliyana Mohtar et al.   FOOD CHEMISTRY

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

(2012) Muralidharan Nagarajan et al.   FOOD HYDROCOLLOIDS

Effect of plasticizer content on the functional properties of extruded gelatin-based composite films

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

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

Physical and functional characterization of active fish gelatin films incorporated with lignin

(2012) R. Núñez-Flores et al.   FOOD HYDROCOLLOIDS

Electrospun gelatin nanofibers: Optimization of genipin cross-linking to preserve fiber morphology after exposure to water

(2010) Silvia Panzavolta et al.   Acta Biomaterialia

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

(2010) Xiaoqing Zhang et al.   BIOMACROMOLECULES

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

(2010) Mingyan Yan et al.   FOOD HYDROCOLLOIDS

Gelatin–pectin composite films from polyion-complex hydrogels

(2010) Stefano Farris et al.   FOOD HYDROCOLLOIDS

Naturally crosslinked gelatin gels with modified material properties

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

Influences of physical and chemical crosslinking techniques on electrospun type A and B gelatin fiber mats

(2010) Juthamas Ratanavaraporn et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films

(2009) S. Rivero et al.   Innovative Food Science & Emerging Technologies