Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions-Reference-Cited by-同舟云学术

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Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions

Published:2014-01-22 Issue:9 Volume:49 Page:2045-2051
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Santos Talita M.¹,Pinto Alaídes M. B.¹,de Oliveira Ana Vitória¹,Ribeiro Hálisson L.¹,Caceres Carlos Alberto¹,Ito Edson N.¹,Azeredo Henriette M. C.¹

Affiliation:

1. Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil

Funder

CNPq

Embrapa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference48 articles.

1. Starch-gelatin films: water vapour permeability and mechanical properties as affected by plasticizers;Al-Hassan;Food Hydrocolloids,2012

2. Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film;Aliheidari;International Journal of Biological Macromolecules,2013

3. Physicochemical properties of starch-CMC-nanoclay biodegradable films;Almasi;International Journal of Biological Macromolecules,2010

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2. Physicochemical characterization of ulvan films modified with carnauba wax for enhanced hydrophobicity;Colloid and Polymer Science;2024-07-31

3. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles;Food Research International;2024-07

4. Review of bioactive wax emulsified films;Journal of Applied Polymer Science;2024-05-15

5. Carnauba wax as a strategy to produce improved ulvan films for sustainable food packaging;2023-12-19

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