Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2260-2267

  Jeya Shakila, R ^a   Jeevithan, E ^a   Varatharajakumar, A ^a   Jeyasekaran, G ^a   Sukumar, D ^a  

^a TAMIL NADU DR J JAYALALITHAA FISHERIES UNIVERSITY   (India)

Author keywords

Elongation; Fish gelatin; Microstructure; Tensile strength; WVTR

Indexed keywords

BARRIER PROPERTIES; BIODEGRADABLE FILM; ELONGATION AT BREAK; FISH GELATIN; FISH GELATIN FILMS; GELATIN FILM; PROTEIN SOLUBILITY; SEM MICROGRAPHS; TRANSMISSION RATES; WATER SOLUBILITIES; WATER VAPOUR; WVTR; YOUNG'S MODULUS;

CHITOSAN; ELONGATION; FISH; MAMMALS; MECHANICAL PROPERTIES; MICROSTRUCTURE; TENSILE STRENGTH;

COMPOSITE FILMS;

CHITOSAN; GELATIN; POTASSIUM ION; PROTEIN; SODIUM ION; WATER;

AMINO ACID COMPOSITION; ARTICLE; BIODEGRADABILITY; BIOMECHANICS; CHEMICAL STRUCTURE; HYDROGEN BOND; HYDROPHOBICITY; MAMMAL; PHYSICAL CHEMISTRY; POROSITY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STATIC ELECTRICITY; TENSILE STRENGTH; THICKNESS; WATER VAPOR; YOUNG MODULUS;

ANIMALS; FISHES; FOOD PACKAGING; GELATIN; MAMMALS; SOLUBILITY; TENSILE STRENGTH;

EPINEPHELINAE; MAMMALIA;

EID: 84865310068     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.069     Document Type: Article

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