Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin

Preparation and characterization of active gelatin-based films incorporated with natural antioxidants

(2013) Jian-Hua Li et al.   FOOD HYDROCOLLOIDS

Mechanical, Physical, Antioxidant, and Antimicrobial Properties of Gelatin Films Incorporated with Thymol for Potential Use as Nano Wound Dressing

(2013) Gholamreza Kavoosi et al.   JOURNAL OF FOOD SCIENCE

Synthesis and characteristics of chitin and chitosan with the (2-hydroxy-3-trimethylammonium)propyl functionality, and evaluation of their antioxidant activity in vitro

(2012) Xiao Zhang et al.   CARBOHYDRATE POLYMERS

Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils

(2012) Phakawat Tongnuanchan et al.   FOOD CHEMISTRY

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

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

(2012) Óscar L. Ramos et al.   FOOD HYDROCOLLOIDS

Fortification of dietary biopolymers-based packaging material with bioactive plant extracts

(2012) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films

(2011) K. de la Caba et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents

(2011) Kuorwel K. Kuorwel et al.   JOURNAL OF FOOD SCIENCE

Preparation and characterization of plasticized gelatin films cross-linked with low concentrations of Glutaraldehyde

(2011) J. F. Martucci et al.   JOURNAL OF MATERIALS SCIENCE

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

(2010) Xiaoqing Zhang et al.   BIOMACROMOLECULES

Enhancing water repellence and mechanical properties of gelatin films by tannin addition

(2010) Cristina Peña et al.   BIORESOURCE TECHNOLOGY

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

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

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

Alternative Reaction Mechanism for the Cross-Linking of Gelatin with Glutaraldehyde

(2010) Stefano Farris et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biodegradable three-layer film derived from bovine gelatin

(2010) J.F. Martucci et al.   JOURNAL OF FOOD ENGINEERING

Effect of hydrophobic plasticizers on functional properties of gelatin-based films

(2009) Caroline Andreuccetti et al.   FOOD RESEARCH INTERNATIONAL

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

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

Polyphenols: food sources, properties and applications - a review

(2009) Hasna El Gharras   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Tensile properties, barrier properties, and biodegradation in soil of compression-Molded gelatin-dialdehyde starch films

(2009) J. F. Martucci et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING

Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies

(2008) Alejandra G. Ponce et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol

(2007) Akkasit Jongjareonrak et al.   FOOD HYDROCOLLOIDS