Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings-Reference-Cited by-同舟云学术

Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings

Published:2018-03-06 Issue:3 Volume:19 Page:742
ISSN:1422-0067
Container-title:International Journal of Molecular Sciences
language:en
Short-container-title:IJMS

Author:

Senturk Parreidt Tugce,Schott Michael,Schmid Markus^ORCID,Müller Kajetan

Publisher

MDPI AG

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis

Link

http://www.mdpi.com/1422-0067/19/3/742/pdf

Reference65 articles.

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2. Food applications of emulsion-based edible films and coatings

3. Edible films and coatings: Why, what, and how?;Pavlath,2009

4. Technology and applications of edible protective films

5. Structure and function of starch-based edible films and coatings;Kramer,2009

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