Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde

By R.A de Carvalho, C. Grosso. 2004

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Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, methodology): “The enthalpy values for bovine and porcine films were comparable to bovine [12,32] and porcine [14,15] values found in literature.”
Water vapor permeability of mammalian and fish gelatin films (2006, background): “It is expected that gelatins, as other protein films, have sufficiently low oxygen permeability to serve as effective barriers, especially at low water activities (Krochta and De Mulder-Johnston 1997; Krochta 1998; Sothornvit and Krochta 2000; Perez-Gago and Krochta 2001; Carvalho and Grosso 2004).”
Characterizations of fish gelatin films added with gellan and κ-carrageenan (2007, neutral): “Our TS is higher than those of gelatin films reported by Xiao, Liu, Lu, and Zhang (2001), and much higher than that of the bovine gelatin film reported by de Carvalho and Grosso (2004), which revealed TS of 73 and 15.”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, neutral): “Other authors [167] used chemical and enzymatic modifications of gelatin and found that each of them led to a decrease in solubility.”