Effect of moderate electric field on the properties of gelatin capsule residue-based films-Reference-Cited by-同舟云学术

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Effect of moderate electric field on the properties of gelatin capsule residue-based films

Published:2019-04 Issue: Volume:89 Page:29-35
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Iahnke Aline Oliveira e Silva,Vargas Carolina Galarza,Mercali Giovana Domeneghini,Rios Alessandro de Oliveira,Rahier Hubert,Flôres Simone Hickmann

Funder

FAPERGS - Brazil)

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique;Ahmad;Progress in Organic Coatings,2015

2. Effect of surfactants on the functional properties of gelatin-based edible films;Andreuccetti;Journal of Food Engineering,2011

3. Effect of hydrophobic plasticizers on functional properties of gelatin-based films;Andreuccetti;Food Research International,2009

4. Official methods of analysis;AOAC,2005

5. Edible films made from gelatin, soluble starch and polyols, Part 3;Arvanitoyannis;Food Chemistry,1997

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Liquid and Pressure-Sensitive Adhesives Based on Cassava Starch and Gelatin Capsule Residue: Green Alternatives for the Packaging Industry;Foods;2023-10-31

2. Morphology and functional properties of gelatin‐based films modified by UV radiation and bacterial cellulose nanofibers;Journal of Food Process Engineering;2023-06-17

3. Structural and physical properties of soybean protein isolate films with ohmic heating treatment: Impacts of electric field;Innovative Food Science & Emerging Technologies;2022-12

4. Gelatin films from wastes: A review of production, characterization, and application trends in food preservation and agriculture;Food Research International;2022-12

5. Fabrication and characterization of pectin films incorporated with clove essential oil emulsions stabilized by modified sodium caseinate;Food Packaging and Shelf Life;2022-06

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