Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof-Reference-Cited by-同舟云学术

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Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Published:2012-12 Issue:2 Volume:29 Page:280-289
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Martins Joana T.,Cerqueira Miguel A.,Bourbon Ana I.,Pinheiro Ana C.,Souza Bartolomeu W.S.,Vicente António A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

1. Characterization of quinoa protein–chitosan blend edible films;Abugoch;Food Hydrocolloids,2011

2. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels;Arda;Food Hydrocolloids,2009

3. Plasticized starch–cellulose interactions in polysaccharide composites;Avérous;Polymer,2001

4. Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture;Biliaderis;Carbohydrate Polymers,1999

5. Edible films and coatings: characteristics and properties;Bourtoom;International Food Research Journal,2008

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