Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols-Reference-Cited by-同舟云学术

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Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols

Published:2017-11 Issue: Volume:104 Page:345-359
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Saberi Bahareh,Chockchaisawasdee Suwimol,Golding John B.,Scarlett Christopher J.,Stathopoulos Costas E.

Funder

University of Newcastle, NSW Australia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference90 articles.

1. Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers;Muscat;J. Food Eng.,2012

2. Effect of water content on the structural reorganization and elastic properties of biopolymer films: a comparative study;Yakimets;Biomacromolecules,2007

3. Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films;Rezvani;J. Food Eng.,2013

4. Edible films made from blends of manioc starch and gelatin −Influence of different types of plasticizer and different levels of macromolecules on their properties;Fakhoury;LWT − Food Sci. Technol.,2012

5. Resistant Starch–A review;Sajilata;Compr. Rev. Food Sci. Food Saf.,2006

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