K. B. Djagny

Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review

Kodjo Boady Djagny, Zhang Wang, Shiying Xu, 2001, Critical reviews in food science and nutrition.

Chemical Modification of Pigskin Gelatin: Factors Affecting the Esterification of Gelatin with Fatty Acid

S. Xu, Z. Wang, K. B. Djagny, 2001 .

Conformational changes and some functional characteristics of gelatin esterified with fatty acid.

Z Wang, S. Xu, K. B. Djagny, 2001, Journal of agricultural and food chemistry.