Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants-Reference-Cited by-同舟云学术

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Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

Published:2016-05 Issue: Volume:56 Page:93-107
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tongnuanchan Phakawat,Benjakul Soottawat,Prodpran Thummanoon,Pisuchpen Supachai,Osako Kazufumi

Funder

Prince of Songkla University

Higher Education Research Promotion

National Research University Project of Thailand

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Effects of plasticizers on thermal properties and heat sealability of sago starch films;Abdorreza;Food Hydrocolloids,2011

2. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

3. A review of contemporary views of theories of adhesion;Allen,1987

4. Gelatin-based films containing hydrophobic plasticizers and saponin from Yucca schidigera as the surfactant;Andreuccetti;Food Research International,2010

5. Totally and partially biodegradable polymer blends based on natural and synthetic macromolecules: preparation, physical properties, and potential as food packaging materials;Arvanitoyannis;Journal of Macromolecular Science, Part C,1999

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