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August 22, 2011Journal of Food Science

Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films

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Authors

RARoberto J. Avena‐BustillosAgricultural Research ServiceBCBor‐Sen ChiouWestern Regional Research CenterCOCarl W. OlsenWestern Regional Research Center

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Avena‐Bustillos et al. (2011) studied this question.

synapsesocial.com/papers/6a9d7da1605877da248b0a2fhttps://doi.org/10.1111/j.1750-3841.2011.02312.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Water Vapor Permeability of Mammalian and Fish Gelatin Films2006 · 233 citations
  2. 2Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation1994 · 686 citations
  3. 3Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage1999 · 43 citations