Improved structure-stability and packaging characters of crosslinked collagen fiber-based film with casein, keratin and SPI.
Xiaomeng WuYanghe LuoQi LiuShujuan JiangGuangqing MuPublished in: Journal of the science of food and agriculture (2019)
In conclusion, the collagen fiber-based edible films with better structure-stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry.