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
Kübra Yılmaz, Sadettin Turhan, Furkan Türker Sarıcaoğlu, Serpil Tural
Topics & Concepts
Ultimate tensile strengthElongationTissue transglutaminaseMaterials scienceSurface roughnessGlass transitionFourier transform infrared spectroscopyProtein secondary structureComposite materialChemistryPolymer chemistryChemical engineeringPolymerEnzymeOrganic chemistryEngineeringBiochemistryNanocomposite Films for Food PackagingMeat and Animal Product QualitySilk-based biomaterials and applications