Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite-Reference-Cited by-同舟云学术

Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite

Published:2015-10 Issue: Volume:51 Page:129-135
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ge Liming,Li Xinying,Zhang Run,Yang Tianhan,Ye Xiaowei,Li Defu,Mu Changdao

Funder

National Natural Science Foundation (NNSF) of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Tensile and barrier properties of edible films made from whey proteins;Fang;Journal of Food Science,2002

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