Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde-Reference-Cited by-同舟云学术

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Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde

Published:2011-10 Issue:7 Volume:25 Page:1751-1757
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alves Priscila M.A.,Carvalho Rosemary A.,Moraes Izabel C.F.,Luciano Carla G.,Bittante Ana Mônica Q.B.,Sobral Paulo J.A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Effects of pasticizer on physical properties of pigskin gelatin films;Bergo;Food Hydrocolloids,2007

2. Mechanical and thermal properties of gelatin films at different degrees of glutaraldehyde crosslinking;Bigi;Biomaterials,2001

3. Textbook of polymer science;Billmeyer,1984

4. Properties of chemically modified gelatin films;Carvalho;Brazilian Journal of Chemical Engineering,2006

5. Effect of chemical treatment on the mechanical properties, water vapor permeability and sorption isotherms of gelatin-based films;Carvalho;Packaging Technology & Science,2008

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