Effect of Saccharide and Alditol Additives on Uniaxial Tensile Behavior of Gellan Films
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Environmental Engineering
Link
http://link.springer.com/article/10.1007/s10924-018-1192-9/fulltext.html
Reference21 articles.
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2. Lafargue D, Lourdin D, Doublier JL (2007) Film-forming properties of a modified starch/κ-carrageenan mixture in relation to its rheological behavior. Carbohydr Polym 70:101–111
3. Evmenenko G, Alexeev V, Reynaers H (2000) Structural study of polysaccharide films by small-angle neutron scattering. Polymer 41:1947–1951
4. Yoo SR, Krochta JM (2011) Whey protein-polysaccharide blended edible film formation and barrier, tensil, thermal and transparency properties. J Sci Food Agric 91:2628–2636
5. Ghazihoseini S, Alipoormazandarani N, Nafchi AM (2015) The effects of nano-SiO2 on mechainical, barrier, and moisture sorption isotherm models of novel soluble soybean polysaccharide films. Int J Food Eng 11:833–840
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1. Effect of moisture in κ-carrageenan films on their tensile and relaxation behavior studied by correlation between stress and birefringence;Rheologica Acta;2020-09-18
2. Effect of Adding Fructose on Uniaxial Tensile Behavior of Pullulan Films;Journal of the Society of Materials Science, Japan;2019-01-15
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