Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films
Author:
Funder
JST
ERCA
NEDO
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
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3. The structural characteristics of starches and their functional properties;Cornejo-Ramírez;CyTA - Journal of Food,2018
4. Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films;Fonseca;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015
5. Retrogradation of starch and the role of its components;Gudmundsson;Thermochimica Acta,1994
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