Enhancement of Moisture Protective Properties and Stability of Pectin through Formation of a Composite Film: Effects of Shellac and Plasticizer
Author:
Affiliation:
1. Dept. of Pharmaceutical Technology, Faculty of Pharmacy; Silpakorn Univ.; Nakhon Pathom 73000 Thailand
2. Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy; Silpakorn Univ.; Nakhon Pathom 73000 Thailand
Funder
Silpakorn University
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13956/fullpdf
Reference36 articles.
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3. Edible films and coatings: characteristics and properties;Bourtoom;Int Food Res J,2008
4. Formation and characterization of shellac-hydroxypropyl methylcellulose composite films;Byun;Food Hydrocoll,2012
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