The physicochemical characteristics and hydrophobicity of high amylose starch–glycerol films in the presence of three natural waxes
作者： Delina Muscat , Raju Adhikari , Stafford McKnight , Qipeng Guo , Benu Adhikari
DOI: 10.1016/J.JFOODENG.2013.05.033
关键词: Contact angle 、 Dispersion (chemistry) 、 Chromatography 、 Candelilla wax 、 Beeswax 、 Chemistry 、 Starch 、 Carnauba wax 、 Wax 、 Glycerol 、 Nuclear chemistry
摘要: … to study the film forming behaviour and hydrophobicity of high amylose corn starch-based films where natural waxes are added as the hydrophobic phase. The (starch + glycerol) + wax …
core.ac.uk
sci-hub.se 参考文章(49)
Dusan Stulik, James M. Landry, Michele R. Derrick, Infrared Spectroscopy in Conservation Science ,(2000)
Louise Slade, Harry Levine, GLASS TRANSITIONS AND WATER-FOOD STRUCTURE INTERACTIONS Advances in food and nutrition research. ,vol. 38, pp. 103- 269 ,(1995) , 10.1016/S1043-4526(08)60084-4
John Coates, Interpretation of Infrared Spectra, A Practical Approach Encyclopedia of Analytical Chemistry. ,(2006) , 10.1002/9780470027318.A5606
Tharwat F. Tadros, Emulsion Science and Technology: A General Introduction Emulsion Science and Technology. pp. 1- 56 ,(2009) , 10.1002/9783527626564.CH1
Y. H. Roos, Thermal analysis, state transitions and food quality Journal of Thermal Analysis and Calorimetry. ,vol. 71, pp. 197- 203 ,(2003) , 10.1023/A:1022234805054
Rui Shi, Quanyong Liu, Tao Ding, Yanming Han, Liqun Zhang, Dafu Chen, Wei Tian, Ageing of soft thermoplastic starch with high glycerol content Journal of Applied Polymer Science. ,vol. 103, pp. 574- 586 ,(2007) , 10.1002/APP.25193
F.D.S. Larotonda, K.N. Matsui, P.J.A. Sobral, J.B. Laurindo, Hygroscopicity and water vapor permeability of Kraft paper impregnated with starch acetate Journal of Food Engineering. ,vol. 71, pp. 394- 402 ,(2005) , 10.1016/J.JFOODENG.2004.11.002
R PARETA, M EDIRISINGHE, A novel method for the preparation of starch films and coatings Carbohydrate Polymers. ,vol. 63, pp. 425- 431 ,(2006) , 10.1016/J.CARBPOL.2005.09.018
T.H. Shellhammer, T.R. Rumsey, J.M. Krochta, Viscoelastic properties of edible lipids Journal of Food Engineering. ,vol. 33, pp. 305- 320 ,(1997) , 10.1016/S0260-8774(97)00030-7
D. Muscat, B. Adhikari, R. Adhikari, D.S. Chaudhary, Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers Journal of Food Engineering. ,vol. 109, pp. 189- 201 ,(2012) , 10.1016/J.JFOODENG.2011.10.019