Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration

Author:

Silva Mariana Altenhofen da,Bierhalz Andréa Cristiane Krause,Kieckbusch Theo Guenter

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference24 articles.

1. Edible corn-carbohydrate food coatings, I. Development and physical testing of a starch-alginate coating;Allen;Food Technology,1963

2. ASTM. (1995) Standard test method for tensile properties of thin plastic sheeting. D882-02. In Annual book of ASTM standards. Philadelphia: American Society for Testing and Materials.

3. Molecular basis of Ca2+-induced gelation in alginates and pectins: The egg box model revisited;Braccini;Biomacromolecules,2001

4. Chain conformations in the sol–gel transitions for polysaccharide systems, and their characterization by spectroscopic methods;Bryce;Faraday Discussions Chemical Society,1974

5. Functional properties of myofibrillar protein-based biopackaging as affected by film thickness;Cuq;Journal of Food Science,1996

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