Mechanical and barrier properties of chitosan combined with other components as food packaging film
Author:
Publisher
Springer Science and Business Media LLC
Subject
Environmental Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s10311-019-00936-3.pdf
Reference59 articles.
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2. Bof MJ, Bordagaray VC, Locaso DE, García MA (2015) Chitosan molecular weight effect on starch-composite film properties. Food Hydrocolloids 51:281–294. https://doi.org/10.1016/J.FOODHYD.2015.05.018
3. Bonilla J, Sobral PJA (2016) Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin–chitosan edible film mixed with plant ethanolic extracts. Food Biosci 16:17–25. https://doi.org/10.1016/J.FBIO.2016.07.003
4. Butler BL, Vergano PJ, Testin RF, Bunn JM, Wiles JL (1996) Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J Food Sci 61(5):953–956. https://doi.org/10.1111/j.1365-2621.1996.tb10909.x
5. Cazón P, Vázquez M (2019) Applications of Chitosan as food packaging materials. In: Crini G, Lichtfouse E (eds) Sustainable agriculture reviews 36: chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. Springer, Cham, pp 81–123. https://doi.org/10.1007/978-3-030-16581-9_3
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