Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde
Top Cited Papers
- 1 September 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (5) , 717-726
- https://doi.org/10.1016/j.foodhyd.2003.10.005
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Effect of crosslinking agents (basic chromium sulfate and formaldehyde) on the thermal and thermomechanical stability of rat tail tendon collagen fibreThermochimica Acta, 2000
- Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentJournal of Food Science, 1999
- Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starchCarbohydrate Polymers, 1998
- Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gelFood Hydrocolloids, 1997
- Oxygen and aroma barrier properties of edible films: A reviewTrends in Food Science & Technology, 1997
- HPLC Determination of the Reactive Lysine Content of Cottonseed Protein Films To Monitor the Extent of Cross-Linking by Formaldehyde, Glutaraldehyde, and GlyoxalJournal of Agricultural and Food Chemistry, 1997
- Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic PlasticizersJournal of Agricultural and Food Chemistry, 1997
- Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S GlobulinJournal of Food Science, 1996
- Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction ConditionsJournal of Food Science, 1994
- Decreased extractability of DNA from proteins in the rat nasal mucosa after acetaldehyde exposureFundamental and Applied Toxicology, 1986