검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Swelling, Mechanical, and Barrier Properties of Albedo-Based Films Prepared in the Presence of Phaseolin Cross-Linked or Not by Transglutaminase Mariniello L, Giosafatto CVL, Di Pierro P, Sorrentino A, Porta R Biomacromolecules, 11(9), 2394, 2010 |
| 2 |
Role of constituents on the network formation of hydrocolloid edible films Giancone T, Torrieri E, Di Pierro P, Mariniello L, Moresi M, Porta R, Masi P Journal of Food Engineering, 89(2), 195, 2008 |
| 3 |
Transglutaminase-catalyzed preparation of chitosan-ovalbumin films Di Pierro P, Chico B, Villalonga R, Mariniello L, Masi P, Porta R Enzyme and Microbial Technology, 40(3), 437, 2007 |
| 4 |
Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: Analysis of their mechanical and barrier properties Di Pierro P, Chico B, Villalonga R, Mariniello L, Damiao AE, Masi P, Porta R Biomacromolecules, 7(3), 744, 2006 |
| 5 |
Transglutaminase-catalyzed synthesis of trypsin-cyclodextrin conjugates: Kinetics and stability properties Villalonga R, Fernandez M, Fragoso A, Cao R, Di Pierro P, Mariniello L, Porta R Biotechnology and Bioengineering, 81(6), 732, 2003 |