Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose-Reference-Cited by-同舟云学术

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Published:2019-08-14 Issue:8 Volume:137 Page:48389
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Maftoonazad Neda¹^ORCID,Badii Fojan²,Mohamed Amal³,Ramaswamy Hosahalli³

Affiliation:

1. Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural ResearchEducation and Extension Organization (AREEO) Shiraz Iran

2. Agricultural Engineering Research Institute, Agricultural ResearchEducation and Extension Organization (AREEO) Karaj Iran

3. Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill University 21111 Lakeshore road, Ste Anne de Bellevue, QC, H9X 3V9 Canada

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/app.48389

Reference56 articles.

1. Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical, thermal, and microstructural properties of flour films

2. Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus)

3. Amaranthus cruentus Flour Edible Films: Influence of Stearic Acid Addition, Plasticizer Concentration, and Emulsion Stirring Speed on Water Vapor Permeability and Mechanical Properties

4. New films based on triticale flour: Properties and effects of storage time

5. Optimization of process conditions for the production of films based on the flour from plantain bananas (Musa paradisiaca)

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