Hybrid carrageenan-based formulations for edible film preparation: Benchmarking with kappa carrageenan-Reference-Cited by-同舟云学术

Hybrid carrageenan-based formulations for edible film preparation: Benchmarking with kappa carrageenan

Published:2015-04-10 Issue:2 Volume:133 Page:n/a-n/a
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J. Appl. Polym. Sci.

Author:

Larotonda Fabio D. S.¹,Torres María D.²³,Gonçalves Maria P.¹,Sereno Alberto M.¹,Hilliou Loic¹²

Affiliation:

1. REQUIMTE/LAQV, Departamento de Engenharia Química; Faculdade de Engenharia da Universidade do Porto; Rua Dr. Roberto Frias, s/n 4200-465 Porto Portugal

2. I3N, Institute for Nanostructures; Nanomodelling and Nanofabrication, University of Minho; Campus de Azurem 4800-058 Guimaraes Portugal

3. Department of Chemical Engineering; University of Santiago de Compostela; Lope Gómez de Marzoa St, Santiago de Compostela 15782 Spain

Funder

Fundação para a Ciência e a Tecnologia

Programa Operacional Regional do Norte

Torres acknowledges the financial

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.42263/fullpdf

Reference53 articles.

1. Production and applications of biobased packaging materials for the food industry

2. Multifunctional and nanoreinforced polymers for food packaging

3. Edible and Biodegradable Starch Films: A Review

4. Polymer film packaging for food: An environmental assessment

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