Lamination of starch/polyesters by thermocompression for food packaging purposes-Reference-Cited by-同舟云学术

Lamination of starch/polyesters by thermocompression for food packaging purposes

Published:2023 Issue:2 Volume:1 Page:296-305
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

La Fuente Arias Carla I.¹²^ORCID,González-Martínez Chelo¹,Chiralt Amparo¹

Affiliation:

1. Universtitat Politècnica de València (UPV), Research Institute of Food Engineering for Development (IIAD), 46022, Valencia, Spain

2. Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Main Campus, São Paulo, SP, 05508-010, Brazil

Abstract

Tri-layer films were obtained to produce laminates that better-fit food packaging requirements. Overall improvement of barrier and tensile properties of PLA–starch laminates with respect to the individual films regardless of the type of starch.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Agencia Estatal de Investigación

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D2FB00038E

Reference42 articles.

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2. Obtaining antimicrobial bilayer starch and polyester-blend films with carvacrol

3. Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gum

4. Active bilayer films of thermoplastic starch and polycaprolactone obtained by compression molding

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