Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films
Author:
Affiliation:
1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf300983m
Reference42 articles.
1. Chemistry and biochemistry of polymer biodegradation
2. Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review
3. Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films
4. Wheat gluten films cross-linked with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide
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