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International Journal of Food Properties Volume 17, 2014 - Issue 10
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Original Articles

Effect of Epigallocatechin Gallate on the Properties of Gelatin

Haiying LiuThe State Key Laboratory of Food Science and Technology, Jiangnan University, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Zhihua JiaoSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
&
Shidong GuoSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Pages 2119-2130 | Received 03 Sep 2012, Accepted 07 Mar 2013, Published online: 14 Jul 2014

Citations (14)

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Hsin-Yi Huang, Ming-Chen Wang, Zhi-Yu Chen, Wen-Ying Chiu, Ko-Hua Chen, I-Chan Lin, Wei-Chung Vivian Yang, Chi-Chang Wu & Ching-Li Tseng. (2018) Gelatin–epigallocatechin gallate nanoparticles with hyaluronic acid decoration as eye drops can treat rabbit dry-eye syndrome effectively via inflammatory relief. International Journal of Nanomedicine 13, pages 7251-7273.
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Yuanyuan Zhao, Zhaojie Li, Wenge Yang, Changhu Xue, Yuming Wang, Jun Dong & Yong Xue. (2016) Modification of Gelatine with Galla chinensis Extract, a Natural Crosslinker. International Journal of Food Properties 19:4, pages 731-744.
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Chun Chen Lin, Tze Kuei Chiou & Wen Chieh Sung. (2015) Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) Skin. International Journal of Food Properties 18:11, pages 2339-2348.
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Haiying Liu, Yuehua Lin & Shidong Guo. (2015) Structural Characteristics of Tilapia (Oreochromis mossambicus) Bone Gelatin: Effects of Different Liming Methods. International Journal of Food Properties 18:11, pages 2360-2373.
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Articles from other publishers (10)

Paulina Sapuła, Katarzyna Bialik-Wąs & Katarzyna Malarz. (2023) Are Natural Compounds a Promising Alternative to Synthetic Cross-Linking Agents in the Preparation of Hydrogels?. Pharmaceutics 15:1, pages 253.
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Dong-Jin Lim. (2022) Cross-Linking Agents for Electrospinning-Based Bone Tissue Engineering. International Journal of Molecular Sciences 23:10, pages 5444.
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Yumna Zaheer, Thomas Vorup‐Jensen, Thomas J. Webster, Mukhtiar Ahmed, Waheed S. Khan & Ayesha Ihsan. (2021) Protein based nanomedicine: Promising therapeutic modalities against inflammatory disorders. Nano Select 3:4, pages 733-750.
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Virginia Venezia, Pietro Renato Avallone, Giuseppe Vitiello, Brigida Silvestri, Nino Grizzuti, Rossana Pasquino & Giuseppina Luciani. (2021) Adding Humic Acids to Gelatin Hydrogels: A Way to Tune Gelation. Biomacromolecules 23:1, pages 443-453.
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Abhishek Indurkar, Ashish Pandit, Ratnesh Jain & Prajakta Dandekar. (2020) Plant based cross-linkers for tissue engineering applications. Journal of Biomaterials Applications 36:1, pages 76-94.
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Aydın Erge & Ömer Eren. (2021) Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chemistry 351, pages 129269.
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Philipp L. Fuhrmann, Guido Sala, Elke Scholten & Markus Stieger. (2020) Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels. Food Hydrocolloids 105, pages 105856.
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Filipa Pires, Jeniffer Farias Santos, Diogo Bitoque, Gabriela Araújo Silva, Alexandre Marletta, Viviane Abreu Nunes, Paulo A. Ribeiro, Jorge Carvalho Silva & Maria Raposo. (2019) Polycaprolactone/Gelatin Nanofiber Membranes Containing EGCG-Loaded Liposomes and Their Potential Use for Skin Regeneration. ACS Applied Bio Materials 2:11, pages 4790-4800.
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Ting Zhao, Lijun Sun, Zichao Wang, Tanzeela Nisar, Tian Gong, Dan Li, Pengfei Niu & Yurong Guo. (2019) The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties. LWT 111, pages 252-259.
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Maoshen Chen, Fei Liu, Bor-Sen Chiou, Hafiz Rizwan Sharif, Jian Xu & Fang Zhong. (2017) Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values. Food Hydrocolloids 72, pages 381-388.
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