Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)-Reference-Cited by-同舟云学术

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

Published:2015-04-24 Issue:5 Volume:3 Page:370-375
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Araghi Maryam¹,Moslehi Zeinab¹,Mohammadi Nafchi Abdorreza¹,Mostahsan Amir¹,Salamat Nima¹,Daraei Garmakhany Amir²

Affiliation:

1. Food Biopolymer Research Group Food Science and Technology Department Damghan Branch Islamic Azad University Damghan Semanan Iran

2. Department of Food Science and TechnologyToyserkan Faculty of Industrial EngineeringBu‐Ali Sina University Hamadan Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.230

Reference30 articles.

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2. ASTM.2005b.Standard test methods for water vapor transmission of materials E96/E96M‐05 in annual book of ASTM standards 2005b: Philadelphia PA.

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

4. Stabilization of gelatin films by crosslinking with genipin

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

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