Mechanical properties with respect to water content of gelatin films in glassy state

By I. Yakimets, N. Wellner, Andrew C. Smith, R. Wilson, I. Farhat, J. Mitchell. 2005

352 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/6ef83f4bf01c6bb1731da1286ee5131df74581f4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Das
2. Vijaylakshmi KARPURAM PRASAD
3. Merin Paul

In Biomaterials

1. R. Narayan
2. R. Avena-Bustillos
3. B. Chiou
4. G. Glenn
5. Syed H. Imama
6. Das
7. Vijaylakshmi KARPURAM PRASAD
8. P. Bechtel

In Food Science

1. R. Narayan
2. R. Avena-Bustillos
3. B. Chiou
4. G. Glenn
5. Syed H. Imama
6. P. Bechtel
7. Haani Jafri
8. W. Orts

Citations in the corpus

• Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, result): “The melting temperatures of bovine and porcine gelatin films are comparable to bovine [31,32] and porcine [9,14,15] values determined in other studies.”
• EXTRACTION AND CHARACTERIZATION OF GELATIN: A FUNCTIONAL BIOPOLYMER (2017, background): “These characteristic peaks are usually assigned to the triplehelical crystalline structure in gelatin [29, 30].”
• Interactions between gelatin and sodium alginate: UV and FTIR studies (2020, background): “According to,([43]) this shift is associated with an increase in the hydration of the gelatin macromolecules.”