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Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

Biofunctional MaterialEdible FilmEngineeringMechanical PropertiesBiochemistryNatural SciencesSecondary StructureFunctional PropertyProtein EngineeringSurface PropertiesBiomolecular Engineering