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High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
(Elsevier Sci Ltd, 2018)
The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were ...
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were ...