Biopolymer nano‐and micro‐particles, fabricated from either proteins and/or
polysaccharides, can be utilized as delivery systems or to modulate the physicochemical …

Transglutaminases can perform various reactions that are based on cross‐linking, acyl‐
transfer and deamidation. These enzymes are found in many different organisms where they …

Edible films and coatings, such as wax on various fruits, have been used for centuries to
prevent loss of moisture and to create a shiny fruit surface for aesthetic purposes. These …

In this study, transglutaminase was used to produce cross-linked casein, gelatin and casein–
gelatin blend (100: 0, 75: 25, 50: 50, 25: 75 and 0: 100) edible films. Cross-linking was …

Edible films based on gellan were developed. Of the plasticizers tested, glycerol was found
to be the most suitable with respect to mechanical properties and transparency. The …

Gelatin films plasticized with different glycerol contents (0–40%) were cross-linked using
transglutaminase (TGase). Unmodified films were prepared as controls. Cross-linking …

Pullulan, alginate, and carboxymethylcellulose (CMC) films were solvent cast from aqueous
polymer solution. At 55% RH and 20° C, their tensile strength and elongation at break were …

Different possibilities for protein crosslinking are examined in this review, with special
emphasis on enzymatic crosslinking and its impact on food structure. Among potential …

Pushed by the environmental pollution and health hazards of plastic packaging, the
development of biodegradable food packaging films (FPFs) is a necessary and sustainable …

Research and development on films and coatings made from various agricultural proteins
has been conducted over the past 20 years, but is of heightened interest, due to the demand …