Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

By M. Anvari, Donghwa Chung. 2016

139 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/428a3f0289edf678f6b0fd3503f35b3478a1beb3

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1. A. Alehosseini
2. L. Gómez-Mascaraque
3. M. Martínez-Sanz
4. A. López-Rubio
5. Bambang Kuswandi

Citations in the corpus

• Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications (2019, background): “…through hydrophobic interactions and hydrogen 95 bonding (Jakobek, 2015; Siebert, Troukhanova, & Lynn, 1996), implying that the stability of 96 electrospun protein fibers could be further improved by the addition of polyphenols as natural 97 crosslinkers for proteins (Anvari & Chung, 2016).”