reviewTop 10% cited
Use and application of gelatin as potential biodegradable packaging materials for food products
International Journal of Biological Macromolecules · 2014 · Vol. 71 · pp. 94–102
Z.A. Nur Hanani✉(Universiti Putra Malaysia)Yrjö H. Roos(National University of Ireland)Joe P. Kerry(National University of Ireland)
Nanocomposite Films for Food PackagingCollagen: Extraction and Characterizationbiodegradable polymer synthesis and propertiesGelatinFood packagingCompatibility (geochemistry)Food productsFood industryMaterials scienceBiochemical engineeringEnvironmentally friendlyNanotechnologyPolymer
MeSH terms
Biodegradation, EnvironmentalGelatinFood Packaging
Citations
424
FWCI
8.56
field-weighted impact
References
120
Percentile
99%
vs. same field & year
Citations per year
Cited by
A review of gelatin: Properties, sources, process, applications, and commercialisation
Materials Today Proceedings · 2021 · 558 citations
Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review
Carbohydrate Polymers · 2020 · 977 citations
References
Structural and physical properties of gelatin extracted from different marine species: a comparative study
Food Hydrocolloids · 2002 · 840 citations
Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde
Food Hydrocolloids · 2004 · 416 citations
Physical and rheological properties of fish gelatin compared to mammalian gelatin
Food Hydrocolloids · 2003 · 401 citations
Mechanical, water vapor barrier and thermal properties of gelatin based edible films
Food Hydrocolloids · 2001 · 620 citations
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
Food Hydrocolloids · 2011 · 1,966 citations
Edible Coatings and Films to Improve Food Quality
Trends in Food Science & Technology · 1995 · 881 citations
Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity
LWT · 2007 · 330 citations
Edible films and coatings: Structures, active functions and trends in their use
Trends in Food Science & Technology · 2011 · 902 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.