Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature

(2016) Fei Liu et al.   FOOD HYDROCOLLOIDS

Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films

(2015) Yasir Ali Arfat et al.   Food and Bioprocess Technology

Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film

(2015) Sunisa Nuanmano et al.   FOOD HYDROCOLLOIDS

Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation

(2015) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Preparation of succinylated sodium caseinate–iron complex by adopting ultrafiltration technology: A novel food fortificant

(2015) B.G. Shilpashree et al.   Innovative Food Science & Emerging Technologies

Mechanical and thermal properties of microcrystalline cellulose-reinforced soy protein isolate–gelatin eco-friendly films

(2015) Chenchen Li et al.   RSC Advances

Characterization of WPI-NaCas composite films modified by transglutaminase

(2014) Qiao Lei et al.   Scientific Research and Essays

Microbial transglutaminase and its application in the food industry. A review

(2013) Marek Kieliszek et al.   FOLIA MICROBIOLOGICA

Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

(2013) Paula Judith Pérez Espitia et al.   FOOD HYDROCOLLOIDS

The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties

(2013) Chun-Li Song et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of protein interactions on properties and microstructure of zein–gliadin composite films

(2013) Luping Gu et al.   JOURNAL OF FOOD ENGINEERING

Characterization of edible gum cordia film: Effects of plasticizers

(2013) Muhammad Abdul Haq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

(2011) Dariusz Kowalczyk et al.   JOURNAL OF FOOD ENGINEERING

Improved flexibility and water resistance of soy protein thermoplastics containing waterborne polyurethane

(2010) Huafeng Tian et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

(2009) Ho J. Bae et al.   LWT-FOOD SCIENCE AND TECHNOLOGY