[1]
|
Liu, Z., Ge, X., Lu, Y., Dong, S., Zhao, Y. and Zeng, M. (2012) Effects of Chitosan Molecular Weight and Degree of Deacetylation on the Properties of Gelatine-Based Films. Food Hydrocolloids, 26, 311-317.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.008
|
[2]
|
Motamedzadegan, A., Davarniam, B., Asadi, G., Abedian, A. and Ovissipour, M. (2011) Optimization of Enzymatic hydrolysis of Yellowfin Tuna Thunnus albacares Viscera Using Neutrase. International Aquatic Research, 2, 173-181.
|
[3]
|
Shahiri Tabarestani, H., Sedaghat, N., Jahanshahi, M., Motamedzadegan, A. and Mohebbi, M. (2015) Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin. International Journal of Food Properties. http://dx.doi.org/10.1080/10942912.2015.1050595
|
[4]
|
Motamedzadegan, A., Ebdali, S. and Regenstein, J.M. (2013) Gelatin: Production, Applications and Health Implications, Halal and Kosher Regulations and Gelatin Production. Chap. 12, Nova Publishers.
|
[5]
|
Kanmani, P. and Rhim, J.W. (2014) Physicochemical Properties of Gelatin/Silver Nanoparticle Antimicrobial Composite Films. Food Chemistry, 148, 162-169. http://dx.doi.org/10.1016/j.foodchem.2013.10.047
|
[6]
|
Sobral, P.D.A., Menegalli, F., Hubinger, M. and Roques, M. (2001) Mechanical, Water Vapor Barrier and Thermal Properties of Gelatin Based Edible Films. Food Hydrocolloids, 15, 423-432.
http://dx.doi.org/10.1016/S0268-005X(01)00061-3
|
[7]
|
Cao, N., Yang, X. and Fu, Y. (2009) Effects of Various Plasticizers on Mechanical and Water Vapor Barrier Properties of Gelatin Films. Food Hydrocolloids, 23, 729-735. http://dx.doi.org/10.1016/j.foodhyd.2008.07.017
|
[8]
|
Rivero, S., García, M. and Pinotti, A. (2010) Correlations between Structural, Barrier, Thermal and Mechanical Properties of Plasticized Gelatin Films. Innovative Food Science & Emerging Technologies, 11, 369-375.
http://dx.doi.org/10.1016/j.ifset.2009.07.005
|
[9]
|
Gontard, N., Duchez, C., Cuq, J.L. and Guilbert, S. (1994) Edible Composite Films of Wheat Gluten and Lipids: Water Vapour Permeability and Other Physical Properties. International Journal of Food Science & Technology, 29, 39-50.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb02045.x
|
[10]
|
Benzie, I.F. and Strain, J. (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: the FRAP Assay. Analytical biochemistry, 239, 70-76. http://dx.doi.org/10.1006/abio.1996.0292
|
[11]
|
Ghasemlou, M., Khodaiyan, F. and Oromiehie, A. (2011) Physical, Mechanical, Barrier, and Thermal Properties of Polyol-Plasticized Biodegradable Edible Film Made from Kefiran. Carbohydrate Polymers, 84, 477-483.
http://dx.doi.org/10.1016/j.carbpol.2010.12.010
|
[12]
|
Osés, J., Fernández-Pan, I., Mendoza, M. and Maté, J.I. (2009) Stability of the Mechanical Properties of Edible Films Based on Whey Protein Isolate during Storage at Different Relative Humidity. Food Hydrocolloids, 23, 125-131.
http://dx.doi.org/10.1016/j.foodhyd.2007.12.003
|
[13]
|
Kilburn, D., Claude, J., Schweizer, T., Alam, A. and Ubbink, J. (2005) Carbohydrate Polymers in Amorphous States: An Integrated Thermodynamic and Nanostructural Investigation. Biomacromolecules, 6, 864-879.
http://dx.doi.org/10.1021/bm049355r
|
[14]
|
Sousa, A.M., Sereno, A.M., Hilliou, L. and Gonçalves, M.P. (2010) Biodegradable Agar Extracted from Gracilaria Vermiculophylla: Film Properties and Application to Edible Coating. Materials Science Forum, 636-637, 739-744.
http://dx.doi.org/10.4028/www.scientific.net/MSF.636-637.739
|
[15]
|
Wang, Q. and Padua, G.W. (2005) Properties of Zein Films Coated with Drying Oils. Journal of Agricultural and Food Chemistry, 53, 3444-3448. http://dx.doi.org/10.1021/jf047994n
|
[16]
|
Hochstetter, A., Talja, R.A., Helén, H.J., Hyvönen, L. and Jouppila, K. (2006) Properties of Gluten-Based Sheet Produced by Twin-Screw Extruder. LWT-Food Science and Technology, 39, 893-901.
http://dx.doi.org/10.1016/j.lwt.2005.06.013
|
[17]
|
Lee, S., Lee, M. and Song, K. (2005) Effect of Gamma-Irradiation on the Physicochemical Properties of Gluten Films. Food Chemistry, 92, 621-625. http://dx.doi.org/10.1016/j.foodchem.2004.08.023
|
[18]
|
Hernández-Muñoz, P., López-Rubio, A., del-Valle, V., Almenar, E. and Gavara, R. (2004) Mechanical and Water Barrier Properties of Glutenin Films Influenced by Storage Time. Journal of Agricultural and Food Chemistry, 52, 79-83.
http://dx.doi.org/10.1021/jf034763s
|
[19]
|
Marshall, A. and Petrie, S. (1980) Thermal Transitions in Gelatin and Aqueous Gelatin Solutions. Journal of Photographic Science, 28, 128-134.
|
[20]
|
Pinhas, M.F., Blanshard, J., Derbyshire, W. and Mitchell, J. (1996) The Effect of Water on the Physicochemical and Mechanical Properties of Gelatin. Journal of Thermal Analysis, 47, 1499-1511. http://dx.doi.org/10.1007/BF01992842
|
[21]
|
Badii, F., MacNaughtan, W. and Farhat, I. (2005) Enthalpy Relaxation of Gelatin in the Glassy State. International Journal of Biological Macromolecules, 36, 263-269. http://dx.doi.org/10.1016/j.ijbiomac.2005.06.008
|
[22]
|
Badii, F., Martinet, C., Mitchell, J. and Farhat, I. (2006) Enthalpy and Mechanical Relaxation of Glassy Gelatin Films. Food Hydrocolloids, 20, 879-884. http://dx.doi.org/10.1016/j.foodhyd.2005.08.010
|