Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review
Currently used approaches for biopolymer modification are either expensive, poisonous or
do not lead into the well-desired characteristics to the final film materials. Development of …
do not lead into the well-desired characteristics to the final film materials. Development of …
Crosslinking in polysaccharide and protein films and coatings for food contact–A review
HMC Azeredo, KW Waldron - Trends in Food Science & Technology, 2016 - Elsevier
Background Crosslinking is the process of forming tridimensional networks by linking
polymer chains by covalent or noncovalent bonds. It is useful for polysaccharide-and protein …
polymer chains by covalent or noncovalent bonds. It is useful for polysaccharide-and protein …
Fish gelatin: a renewable material for develo** active biodegradable films
MC Gómez-Guillén, M Pérez-Mateos… - Trends in Food Science …, 2009 - Elsevier
Most films used to preserve foodstuffs are made from synthetic plastic materials. However,
for environmental reasons, attention has recently turned to biodegradable films. Gelatin has …
for environmental reasons, attention has recently turned to biodegradable films. Gelatin has …
Gelatin alternatives for the food industry: recent developments, challenges and prospects
Gelatin is regarded as a special and unique hydrocolloid, serving multiple functions with a
wide range of applications. The main sources of gelatin include pigskin, cattle bones and …
wide range of applications. The main sources of gelatin include pigskin, cattle bones and …
Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films
Production of conventional packaging materials is now recognised as having had a major
impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer …
impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer …