Mechanical, water vapor barrier and thermal properties of gelatin based edible films
作者： P.J.A. Sobral , F.C. Menegalli , M.D. Hubinger , M.A. Roques
DOI: 10.1016/S0268-005X(01)00061-3
关键词:
摘要: … Edible films are thin materials based on a biopolymer. The objectives of this work were to … and the mechanical and thermal properties of edible films based on bovine hide and pigskin …
elsevier.com
sci-hub.se 参考文章(44)
Pavinee Chinachoti, George Cherian, Curtis L Weller, Aristippos Gennadios, Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol Cereal Chemistry. ,vol. 72, pp. 1- 6 ,(1995)
V. M. Ghorpade, Curtis L Weller, A. Gennadios, M. A. Hanna, Soy Protein Isolate/Poly(ethylene oxide) Films Cereal Chemistry. ,vol. 72, pp. 559- 563 ,(1995)
Thelma M. Hardman, Water and Food Quality ,(1989)
Navam S. Hettiarachchy, Gregory R. Ziegler, Protein Functionality in Food Systems ,(1994)
Edible coatings and films to improve food quality CRC Press. ,(2011) , 10.1201/B11082
Reyad Mahmoud, Paul A. Savello, Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films Journal of Dairy Science. ,vol. 75, pp. 942- 946 ,(1992) , 10.3168/JDS.S0022-0302(92)77834-5
Mei H. Ong, A.Steve Whitehouse, Rukmal Abeysekera, Ibrahim M. Al-Ruqaie, Stefan Kasapis, Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures Food Hydrocolloids. ,vol. 12, pp. 273- 281 ,(1998) , 10.1016/S0268-005X(98)00015-0
Erol Ayranci, Emel Çetin, The effect of protein isolate of Pistacia terebinthus L. on moisture transfer properties of cellulose-based edible films LWT - Food Science and Technology. ,vol. 28, pp. 241- 244 ,(1995) , 10.1016/S0023-6438(95)91658-X
T. HABIG McHUGH, J.-F. AUJARD, J. M. KROCHTA, Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties Journal of Food Science. ,vol. 59, pp. 416- 419 ,(1994) , 10.1111/J.1365-2621.1994.TB06980.X
BERNARD CUQ, CHRISTIAN AYMARD, JEAN-LOUIS CUQ, STÉPHANE GUILBERT, Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties Journal of Food Science. ,vol. 60, pp. 1369- 1374 ,(1995) , 10.1111/J.1365-2621.1995.TB04593.X