Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants-Reference-Cited by-同舟云学术

Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants

Published:2014-12 Issue: Volume:41 Page:33-43
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tongnuanchan Phakawat,Benjakul Soottawat,Prodpran Thummanoon

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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3. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol;Arrieta;Journal of Food Engineering,2013

4. Formation and properties of collagen and gelatin films and coatings;Arvanitoyannis,2002

5. Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils;Atarés;Journal of Food Engineering,2010

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