Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum-Reference-Cited by-同舟云学术

Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum

Published:2009-12 Issue:8 Volume:23 Page:2132-2140
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Chien-Hsien,Kuo Wen-Shiuh,Lai Lih-Shiuh

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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3. Interactive plasticizing–antiplasticizing effects of water and glycerol on the tensile properties of tapioca starch films;Chang;Food Hydrocolloids,2006

4. Effects of salt on the gelling behavior of hsian-tsao (Mesona procumbens Hemsl) leaf gum as studied using rapid-visco analyzer;Chao;Food Science (Taiwan),1999

5. Effect of surfactants on water barrier and physical properties of tapioca starch /decolorized hsian-tsao leaf gum films;Chen;Food Hydrocolloids,2009

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