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

Transglutaminase-Induced Chemical and Rheological Properties of Cheese

(2010) Prospero Di Pierro et al.   FOOD BIOTECHNOLOGY

Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase

(2010) M. YILDIRIM et al.   JOURNAL OF FOOD SCIENCE

Putrescine–polysaccharide conjugates as transglutaminase substrates and their possible use in producing crosslinked films

(2009) Prospero Di Pierro et al.   AMINO ACIDS

Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films

(2008) Dongying Jia et al.   FOOD AND BIOPRODUCTS PROCESSING

Role of constituents on the network formation of hydrocolloid edible films

(2008) Tiziana Giancone et al.   JOURNAL OF FOOD ENGINEERING

Effect of a mango film on quality of whole and minimally processed mangoes

(2008) Rungsinee Sothornvit et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films

(2007) Barbara Piotrowska et al.   FOOD HYDROCOLLOIDS