4.7 Article

Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Use of tannins to enhance the functional properties of protein based films

A. Cano et al.

FOOD HYDROCOLLOIDS (2020)

Article Chemistry, Applied

Characterization of ribose-induced crosslinking extension in gelatin films

Mallory Stevenson et al.

FOOD HYDROCOLLOIDS (2020)

Article Food Science & Technology

Development and characterization of sodium caseinate edible films cross-linked with genipin

Huei-Chi Lin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels

Hongrui Chen et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Physical

Decolorization of commercial zein via protein precipitation involving organic solvents at low temperatures

Jin Du et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Article Chemistry, Applied

Ethanol induced the gelation behavior of duck egg whites

Lin Yu et al.

FOOD HYDROCOLLOIDS (2020)

Article Chemistry, Applied

Effect of aging treatment on the physicochemical properties of collagen films

Donghui Shi et al.

FOOD HYDROCOLLOIDS (2019)

Article Food Science & Technology

Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid

Xiaojie Zhang et al.

FOOD PACKAGING AND SHELF LIFE (2019)

Article Food Science & Technology

Influence of natamycin loading on the performance of transglutaminase-induced crosslinked gelatin composite films

Qi Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Review Food Science & Technology

Fish gelatin modifications: A comprehensive review

Tao Huang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Development of active packaging based on chitosan-gelatin blend films functionalized with Chinese hawthorn (Crataegus pinnatifida) fruit extract

Juan Kan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film

Karuna L. Sorde et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

Tingwei Liu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Article Materials Science, Paper & Wood

Utilization of pineapple peel for production of nanocellulose and film application

Hongjie Dai et al.

CELLULOSE (2018)

Review Chemistry, Multidisciplinary

Electrostatic Interactions in Protein Structure, Folding, Binding, and Condensation

Huan-Xiang Zhou et al.

CHEMICAL REVIEWS (2018)

Article Chemistry, Applied

On the reversibility of ethanol-induced whey protein denaturation

Athanasios Nikolaidis et al.

FOOD HYDROCOLLOIDS (2018)

Article Chemistry, Applied

Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment

Mingsi Ma et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Bade Tonyali et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Biochemistry & Molecular Biology

Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine

Junjie Lin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Mechanical and structural properties of rabbit skin gelatin films

Liang Ma et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Review Agriculture, Multidisciplinary

Emerging Chitosan-Based Films for Food Packaging Applications

Hongxia Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Multidisciplinary

Hofmeister Effect-Assisted One Step Fabrication of Ductile and Strong Gelatin Hydrogels

Qingyan He et al.

ADVANCED FUNCTIONAL MATERIALS (2018)

Article Food Science & Technology

Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine

Wei Yu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Physical

Hofmeister ion effects on the solvation and thermal stability of model proteins lysozyme and myoglobin

Michael A. Metrick et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)

Article Chemistry, Applied

Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties

Phakawat Tongnuanchan et al.

FOOD HYDROCOLLOIDS (2015)

Article Biochemistry & Molecular Biology

A comparative study of myoglobin stability in the presence of Hofmeister anions of ionic liquids and ionic salts

Awanish Kumar et al.

PROCESS BIOCHEMISTRY (2014)

Article Biochemistry & Molecular Biology

Fabrication of gelatin nanofibrous scaffolds using ethanol/phosphate buffer saline as a benign solvent

Zhengbao Zha et al.

BIOPOLYMERS (2012)