Open Access

ARTICLE

Fish Gelatin-Based Film Containing Maillard Reaction Products: Properties and Its Use as Bag for Packing Chicken Skin Oil

Krisana Nilsuwan^1,*, Yolanda Victoria Rajagukguk², Umesh Patil¹, Thummanoon Prodpran^1,3, Soottawat Benjakul^1,4,*

1 International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90110, Thailand
2 Department of Food Safety and Quality Management, Poznań University of Life Sciences, Poznań, 60-637, Poland
3 Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
4 Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea

* Corresponding Authors: Krisana Nilsuwan. Email: ; Soottawat Benjakul. Email: