Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2195-2203

  Lin, Shih Bin ^a   Hsu, Chieh Ping ^a   Chen, Li Chen ^a   Chen, Hui Huang ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Bacterial cellulose; Composite; Gelatin; Hydrolyze; Rehydration

Indexed keywords

CELLULOSE; HYDROPHILICITY; MICROSTRUCTURE; NANOCOMPOSITES; PEPTIDES;

BACTERIAL CELLULOSE; CELLULOSE COMPOSITES; ENZYMATICALLY MODIFIED; GELATIN; HYDROLYZE; HYDROPHILIC PROPERTIES; NON-POLAR; PROTEIN CONTENTS; REHYDRATION; WATER-HOLDING CAPACITY;

HYDROLYSIS;

BACTERIA (MICROORGANISMS);

EID: 70149115238     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.011     Document Type: Article

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