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Production and characterization of sodium caseinate edible films made by blown-film extrusion

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Water vapour permeability of edible starch based films

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Physical properties of whey protein-hydroxypropyl methyl cellulose blend edible films

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Edible films produced with gelatin and casein cross-linked with transglutaminase

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Formation and properties of casein films and coatings

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Influence of glycerol and chitosan on tapioca starch-based edible film properties

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Structure and function of protein-based film

2009 · External reference

Edible film and coatings: Tomorrow's Packagings: A review

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Chitosan-whey protein edible films produced in the absence of transglutaminase: Analysis of their mechanical and barrier properties

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Transglutaminase-catalyzed preparation of chitosan-ovalbumin films

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Preparation of fish gelatin–chitosan blend edible films

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Edible films and coatings: Structures, active functions and trends in their use

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Illustrations of viscoelastic behavior of polymeric systems

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Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

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Structural requirements of specific substrates for Guinea pig liver transglutaminase

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Extension of a model for cross linking polymer at the gel point

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Lipid addition to improve barrier properties of edible starch-based films and coatings

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Role of constituents on the network formation of hydrocolloid edible films

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Effect of surface density on the engineering properties of high-methoxyl pectin-based edible films

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Food preservative content reduction by controlling sorbic acid release from a superficial coating

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Edible film and coating: A review

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The water vapor permeability, mechanical properties and solubility of fish-skin gelatin–chitosan films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol

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Edible and biodegradable polymer films: Challenges and opportunities

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Transglutaminase: Its utilization in the food industry

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Cleavages of structural proteins during the assembly of the head of bacteriophages T4

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Transglutaminase cross linked egg white protein films: Tensile properties and oxygen permeability

10.1021/jf980567n · 1998 · External reference

Preparation and mechanical properties of edible pectin-soy flour films obtained in absence or presence of transglutaminase

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Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects

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Polysaccharides: Their role in food microstructure

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Reactions and potential industrial applications of transglutaminase. Review of literature and patents

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Edible coatings and films based on polysaccharides

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Characteristics of edible films made from dairy proteins and hydrolysed cross-linked with transglutaminase

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Preparation and characterization of sodium caseinate films reinforced with cellulose derivatives

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Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples

10.1016/j.postharvbio.2004.10.009 · 2005 · External reference

Effect of rosemary oil on structure and functional properties of HPMC film at several concentrations

10.1007/s11947-012-1044-x · 2014 · External reference

Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films

2008 · External reference

Edible films made from natural resources: Microcrystalline cellulose (MCC), methylcellulose (MC) and corn starch and polyols: Part 2

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10.1007/s11947-007-0014-1 · 2008 · Admitted local publication

Properties of edible sodium caseinate films and their application as food wrapping

10.1016/j.lwt.2004.08.009 · 2005 · External reference

Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems

10.1021/jf9806311 · 1999 · External reference

Enzymatic treatment and thermal effects on edible soy protein films

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Protein–polysaccharide interaction

1997 · External reference

Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties

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Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase

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