Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties-Reference-Cited by-同舟云学术

Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

Published:2002-03-16 Issue:8 Volume:50 Page:2423-2428
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phan The D.¹,Debeaufort F.¹,Péroval C.¹,Despré D.¹,Courthaudon J. L.¹,Voilley A.¹

Affiliation:

1. ENSBANA-GPAB, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France; IUT-Génie Biologique, Boulevard Dr. Petitjean, B.P. 17867, F-21078 Dijon Cedex, France; ULICE, ZAC les portes de Rioms, B.P. 173, F-63204 Rioms Cedex, France; and Unité de Vectorisation Particulaire, Physico-chimie des colloïdes et des interfaces, Université d'angers, 10 rue André Bocquel, F-49000 Angers, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010898r

Reference32 articles.

1. Chanliaud, E. Extraction, Caractérisation et Propriétés Fonctionnelles des Hétéroxylanes de Son de Maïs. Ph.D, University of Paris VII and ENSIA, 1995; pp 1−198.

2. Water vapor permeability properties of edible whey protein-lipid emulsion films

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