Effects of transglutaminase-induced cross-linking on properties of fish gelatin–nanoclay composite film

Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects

Tara H. McHugh, Roberto J. Avena‐Bustillos, John M. Krochta · Journal of Food Science · 1993 · 900 citations

Agriculture, Materials Engineering, Materials Science +17

Mechanical and thermal properties of gelatin films at different degrees of glutaraldehyde crosslinking

Adriana Bigi, G. Cojazzi, Silvia Panzavolta et al. · Biomaterials · 2001 · 870 citations

Natural Sciences, Materials Engineering, Materials Science +16

Transglutaminase and its use for food processing

Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 682 citations

Agriculture, Biochemistry, Food Science +9

Relationship between triple-helix content and mechanical properties of gelatin films

Adriana Bigi · Biomaterials · 2004 · 491 citations

Natural Sciences, Materials Engineering, Materials Science +11

Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde

Rosemary Aparecida de Carvalho, Carlos Raimundo Ferreira Grosso · Food Hydrocolloids · 2004 · 417 citations

Natural Sciences, Materials Engineering, Materials Science +10