Effects of plasticizer on physical properties of pigskin gelatin films

By P. Bergo, P. Sobral. 2007

371 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f5a68af6039c2698b2f66451b1cafa8f52bb6025

How researchers see this paper

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

In Biomaterials

1. M. C. Gómez‐Guillén
2. B. Giménez
3. António Augusto Vicente
4. P. Montero
5. J. Gómez-Estaca
6. M. Cerqueira
7. R. A. Carvalho
8. A. Habitante

In Nutrition and Dietetics

1. R. A. Carvalho
2. José António Couto Teixeira
3. P. Sobral

Citations in the corpus

• The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends (2008, methodology): “Similar XRD patterns can be observed in the studies of Bergo and Sobral (2007) with pure gelatin films, and in that of Xiao et al.”
• Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin (2009, background): “tent, which inhibit gelatin renaturation (Gómez-Estaca et al., 2008a,b; Bergo and Sobral, 2007).”
• Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables (2016, background): “, plasticizers and lipids) has been a constant subject of interest [12].”