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

Food Chemistry

Volumn 114, Issue 1, 2009, Pages 180-189

  Bae, Ho J ^a   Darby, Duncan O ^a   Kimmel, Robert M ^a   Park, Hyun J ^a,b   Whiteside, William S ^a  

^a CLEMSON UNIVERSITY   (United States)

^b Korea University   (South Korea)

Author keywords

Composite; Film; MTGase; Nanoclay; Warm water fish gelatin

Indexed keywords

EID: 58149479586     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.057     Document Type: Article

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