Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

(2012) Óscar L. Ramos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Active warm-water fish gelatin film containing oxygen scavenging system

(2011) Youngjae Byun et al.   FOOD HYDROCOLLOIDS

Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate

(2011) Md. Sazedul Hoque et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level

(2010) Natthaporn Limpan et al.   JOURNAL OF FOOD ENGINEERING

Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

(2009) Soottawat Benjakul et al.   FOOD CHEMISTRY

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

(2009) Kanokrat Limpisophon et al.   FOOD HYDROCOLLOIDS

Structural and functional properties of soy protein isolate and cod gelatin blend films

(2009) Gabriela A. Denavi et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

(2009) Md. Sazedul Hoque et al.   JOURNAL OF FOOD ENGINEERING

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

(2008) Saroat Rawdkuen et al.   FOOD CHEMISTRY

Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

(2007) M. Pérez-Mateos et al.   FOOD HYDROCOLLOIDS