Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum-Reference-Cited by-同舟云学术

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Published:2017-02-20 Issue:3 Volume:82 Page:698-705
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

de Morais Lima Maria¹,Carneiro Lucia Cesar¹,Bianchini Daniela²,Dias Alvaro Renato Guerra¹,Zavareze Elessandra da Rosa¹,Prentice Carlos³,Moreira Angelita da Silveira¹

Affiliation:

1. Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil

2. Center of Chemical Sciences; Pharmaceutical and Food - Federal Univ. of Pelotas; Pelotas-RS Brazil

3. School of Chemistry and Food; Federal Univ. of Rio Grande - FURG; Rio Grande - RS Brazil

Funder

Ministério da Ciência e Tecnologia

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Mountain Equipment Co-op

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Casadinho/Procad - Process

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13653/fullpdf

Reference40 articles.

1. Effect of complexation conditions on xanthan-chitosan polyelectrolyte complex gels;Argin-Soysal;Food Hydrocoll,2009

2. Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch;Araujo-Farro;Carbohydr Polym,2010

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