Mechanical properties of gellan and gelatin composite films
By K. Lee, J. Shim, H. Lee. 2004
179 citations recorded by the source corpus.
Subfields: Biomaterials, Food Science
View Paper: https://www.semanticscholar.org/paper/a1e520c4a00c836e6407955863246131e1adff46
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Biomaterials
In Food Science
Citations in the corpus
- Geotechnical engineering behaviors of gellan gum biopolymer treated sand (2016, background): “This indicates that the strengthening effect induced by the gellan gum hydrogels in sand persists at high levels of strain, which implies persistent interparticle interlocking and adhesion induced by the hydrogen bonding and high tensile strength of the gellan gum hydrogels (Lee et al. 2004).”
- Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, methodology): “One method involves blending gelatin with other proteins or polysaccharides, such as casein [5], chitosan [6], starch [7], and gellan [8].”
- Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan (2019, background): “Lee et al. (2003); Lee, Shim, and Lee (2004) mixed PG (0.2–1.6%, w/v) and Ge (2–0.2%, w/v), and noted that the gel with 0.4% PG and 0.6% Ge had the maximum hardness.”