Effect of alginate and λ-carrageenan on tensile properties and water vapour permeability of sodium caseinate–lipid based films-Reference-Cited by-同舟云学术

Effect of alginate and λ-carrageenan on tensile properties and water vapour permeability of sodium caseinate–lipid based films

Published:2008-11 Issue:3 Volume:74 Page:419-426
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Fabra Maria José,Talens Pau,Chiralt Amparo

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

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4. Water vapor permeability of caseinate-based edible films as affected by pH, calcium cross-linking and lipid content;Avena-Bustillos;Journal of Food Science,1993

5. Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films;Bravin;Journal of Agricultural Food Chemistry,2004

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