Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread

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Optimisation of sweet bread formulation by use of image processing and response surface methodology

(2014) M. Mashkour et al.   Quality Assurance and Safety of Crops & Foods

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

(2012) Rajeev Bhat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation

(2011) Agustín González et al.   JOURNAL OF FOOD ENGINEERING

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

(2010) Xiaoqing Zhang et al.   BIOMACROMOLECULES

Effect of Addition of Halloysite Nanoclay and SiO2 Nanoparticles on Barrier and Mechanical Properties of Bovine Gelatin Films

(2010) Han Ching Voon et al.   Food and Bioprocess Technology

Naturally crosslinked gelatin gels with modified material properties

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

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

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

Effect of a plasticizer on the structure of biodegradable starch/clay nanocomposites: Thermal, water-sorption, and oxygen-barrier properties

(2009) C. Zeppa et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

(2008) Bor-Sen Chiou et al.   EUROPEAN POLYMER JOURNAL

Fish gelatin: a renewable material for developing active biodegradable films

(2008) M.C. Gómez-Guillén et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY