Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio-Reference-Cited by-同舟云学术

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Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio

Published:2018-08 Issue: Volume:81 Page:442-448
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Costa Maria J.,Marques Arlete M.,Pastrana Lorenzo M.,Teixeira José A.,Sillankorva Sanna M.,Cerqueira Miguel A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Preparation and physical properties of soy protein isolate and gelatin composite films;Cao;Food Hydrocolloids,2007

2. Structurally colored thin films of Ca 2+-cross-linked alginate;Cathell;Biomacromolecules,2007

3. Galactomannans use in the development of edible films/coatings for food applications;Cerqueira;Trends in Food Science & Technology,2011

4. Edible packaging today;Cerqueira,2016

5. Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties;Costa;Industrial Crops and Products,2015

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2. Stepwise reinforcement strategy for guar gum/sodium alginate based films: Introduction of carboxylated cellulose nanofibers by different methods and further calcium ion crosslinking;Food Hydrocolloids;2024-11

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4. Gelatin–Sodium Alginate Hydrogels Cross-Linked by Squaric Acid and Dialdehyde Starch as a Potential Bio-Ink;Polymers;2024-09-10

5. Structure, properties, forming, and applications of alginate fibers: A review;International Materials Reviews;2024-09-10

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