相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Preparation, physicochemical and biological evaluation of quercetin based chitosan-gelatin film for food packaging
Srasti Yadav et al.
CARBOHYDRATE POLYMERS (2020)
Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin
Peng Wang et al.
FOOD CHEMISTRY (2020)
Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei)
Jiahao Xu et al.
FOOD HYDROCOLLOIDS (2020)
Use of tannins to enhance the functional properties of protein based films
A. Cano et al.
FOOD HYDROCOLLOIDS (2020)
Characterization of ribose-induced crosslinking extension in gelatin films
Mallory Stevenson et al.
FOOD HYDROCOLLOIDS (2020)
Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications
Jasim Ahmed et al.
FOOD HYDROCOLLOIDS (2020)
Development and characterization of sodium caseinate edible films cross-linked with genipin
Huei-Chi Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels
Hongrui Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Innovative Water-Insoluble Edible Film Based on Biocatalytic Crosslink of Gelatin Rich in Glutamine
Yanli Ma et al.
FOODS (2020)
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)
Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating
Chi Chen et al.
FOOD CHEMISTRY (2020)
Ethanol induced the gelation behavior of duck egg whites
Lin Yu et al.
FOOD HYDROCOLLOIDS (2020)
Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films
Daniel Lopez-Angulo et al.
FOOD BIOSCIENCE (2020)
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
Kubra Yilmaz et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Effect of aging treatment on the physicochemical properties of collagen films
Donghui Shi et al.
FOOD HYDROCOLLOIDS (2019)
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)
Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: synthesis, characterization and naringin prolonged release
Hongjie Dai et al.
CARBOHYDRATE POLYMERS (2019)
Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.
Imene Chentir et al.
FOOD HYDROCOLLOIDS (2019)
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)
Fish gelatin modifications: A comprehensive review
Tao Huang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils
Hossein Haghighi et al.
FOOD HYDROCOLLOIDS (2019)
Effect of squalene rich fraction from shark liver on mechanical, barrier and thermal properties of fish (Probarbus Jullieni) skin gelatin film
Ali Muhammed Moula Ali et al.
FOOD HYDROCOLLOIDS (2019)
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)
Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film
Karuna L. Sorde et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions
Xin Feng et al.
FOODS (2019)
Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature
Shan Cheng et al.
FOOD CHEMISTRY (2019)
Effect of squalene as a glycerol substitute on morphological and barrier properties of golden carp (Probarbus Jullieni) skin gelatin film
Ali Muhammed Moula Ali et al.
FOOD HYDROCOLLOIDS (2019)
Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions
Marzena Pepczynska et al.
FOOD HYDROCOLLOIDS (2019)
Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding
Krisana Nilsuwan et al.
FOOD HYDROCOLLOIDS (2019)
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
Hela Kchaou et al.
FOOD HYDROCOLLOIDS (2019)
Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff' Base Reaction
Yuhao Dong et al.
POLYMERS (2019)
Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction
Tingwei Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Utilization of pineapple peel for production of nanocellulose and film application
Hongjie Dai et al.
CELLULOSE (2018)
Electrostatic Interactions in Protein Structure, Folding, Binding, and Condensation
Huan-Xiang Zhou et al.
CHEMICAL REVIEWS (2018)
On the reversibility of ethanol-induced whey protein denaturation
Athanasios Nikolaidis et al.
FOOD HYDROCOLLOIDS (2018)
Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment
Mingsi Ma et al.
FOOD HYDROCOLLOIDS (2018)
Physicochemical and microstructural characterization of gum tragacanth added whey protein based films
Bade Tonyali et al.
FOOD RESEARCH INTERNATIONAL (2018)
Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine
Junjie Lin et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Mechanical and structural properties of rabbit skin gelatin films
Liang Ma et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Emerging Chitosan-Based Films for Food Packaging Applications
Hongxia Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Hofmeister Effect-Assisted One Step Fabrication of Ductile and Strong Gelatin Hydrogels
Qingyan He et al.
ADVANCED FUNCTIONAL MATERIALS (2018)
Enhanced swelling and multiple-responsive properties of gelatin/sodium alginate hydrogels by the addition of carboxymethyl cellulose isolated from pineapple peel
Hongjie Dai et al.
CELLULOSE (2018)
Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA)
Qianyun Ma et al.
FOOD HYDROCOLLOIDS (2017)
Study of combined effects of glycerol and transglutaminase on properties of gelatin films
Fei Liu et al.
FOOD HYDROCOLLOIDS (2017)
Solubility of lysozyme in aqueous solution containing ethanol or acetone: Unexpected dependence on the initial protein concentration
Marina Julio Pinheiro et al.
FLUID PHASE EQUILIBRIA (2016)
Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature
Fei Liu et al.
FOOD HYDROCOLLOIDS (2016)
Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine
Wei Yu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
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)
Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties
Phakawat Tongnuanchan et al.
FOOD HYDROCOLLOIDS (2015)
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity
Pui Khoon Hong et al.
FOOD CHEMISTRY (2014)
Preparation and characterization of active gelatin-based films incorporated with natural antioxidants
Jian-Hua Li et al.
FOOD HYDROCOLLOIDS (2014)
Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants
Phakawat Tongnuanchan et al.
FOOD HYDROCOLLOIDS (2014)
Development and characterisation of blend films based on fish protein isolate and fish skin gelatin
Yasir Ali Arfat et al.
FOOD HYDROCOLLOIDS (2014)
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)
Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide
Muralidharan Nagarajan et al.
FOOD CHEMISTRY (2013)
Fabrication of gelatin nanofibrous scaffolds using ethanol/phosphate buffer saline as a benign solvent
Zhengbao Zha et al.
BIOPOLYMERS (2012)
Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils
Phakawat Tongnuanchan et al.
FOOD CHEMISTRY (2012)
Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films
J. Gomez-Estaca et al.
FOOD HYDROCOLLOIDS (2011)
Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde
RA de Carvalho et al.
FOOD HYDROCOLLOIDS (2004)