Crossmark

Mechanically Enhanced Salmo salar Gelatin by Enzymatic Cross-linking: Premise of a Bioinspired Material for Food Packaging, Cosmetics, and Biomedical Applications

Crossref DOI link: https://doi.org/10.1007/s10126-022-10150-y

Published Online: 2022-08-01

Published Print: 2022-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Buscaglia, Manon

Guérard, Fabienne

Roquefort, Philippe

Aubry, Thierry

Fauchon, Marilyne

Toueix, Yannick

Stiger-Pouvreau, Valérie

Hellio, Claire

Le Blay, Gwenaëlle https://orcid.org/0000-0002-5870-4989
Funding

Funding for this research was provided by:

Interreg (EAPA_151/2016)

Conseil Régional de Bretagne (n°585)

Biogenouest
License Information

Text and Data Mining valid from 2022-08-01

Version of Record valid from 2022-08-01
More Information

Article History

Received: 22 March 2022

Accepted: 20 July 2022

First Online: 1 August 2022

Declarations

:

: The authors declare no competing interests.

Document is current

Any future updates will be listed below