Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin
Author:
Funder
Universidad Nacional de San Agustin de Arequipa
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05669-4.pdf
Reference30 articles.
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2. Basiak E, Lenart A, Debeaufort F (2017) Effect of starch type on the physico-chemical properties of edible films. Int J Biol Macromol 98:348–356. https://doi.org/10.1016/j.ijbiomac.2017.01.122
3. Basiak E, Lenart A, Debeaufort F (2018) How glycerol and water contents affect the structural and functional properties of starch-based edible films. Polymers 10(4):412. https://doi.org/10.3390/polym10040412
4. Chen Y, Leilei X, Wang Y, Chen Z, Zhang M, Chen H (2020) Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu. Food Chem. https://doi.org/10.1016/j.foodchem.2020.126964
5. Costanza V, Bonanomi L, Moscato G, Wang L, Choi Y, Daraio C (2019) Effect of glycerol on the mechanical and temperature-sensing properties of pectin films. Appl Phys Lett. https://doi.org/10.1063/1.5121710
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