Preparation and physicochemical properties of edible films from gelatin and Andean potato ( Solanum tuberosum Group Phureja) starch-Reference-Cited by-同舟云学术

Preparation and physicochemical properties of edible films from gelatin and Andean potato ( Solanum tuberosum Group Phureja) starch

Published:2020-08-09 Issue:2 Volume:56 Page:838-846
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Otálora María Carolina¹^ORCID,Wilches‐Torres Andrea¹,Gómez Castaño Jovanny A.²

Affiliation:

1. Grupo de Investigación en Ciencias Básicas (NÚCLEO) Facultad de Ciencias e Ingeniería Universidad de Boyacá Tunja Boyacá 050030 Colombia

2. Grupo Química‐Física Molecular y Modelamiento Computacional (QUIMOL) Facultad de Ciencias Universidad Pedagógica y Tecnológica de Colombia (UPTC) Avenida Central del Norte Tunja Boyacá 050030 Colombia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14727

Reference41 articles.

1. Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

2. Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films

3. Effect of starch type on the physico-chemical properties of edible films

4. Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions

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