Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 899-907

  Vanin, F M ^a   Sobral, P J A ^a   Menegalli, F C ^b   Carvalho, R A ^a   Habitante, A M Q B ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Color; Edible films; Glass transition; Glycols; Mechanical properties; Water vapor permeability

Indexed keywords

COLOR; EFFICIENCY; ETHYLENE; ETHYLENE GLYCOL; GLASS; MECHANICAL PERMEABILITY; OPACITY; PLASTICIZERS; REINFORCED PLASTICS; SILICA; SOLVENTS; TEMPERATURE; THERMOANALYSIS;

EDIBLE FILMS; EFFECT OF PLASTICIZERS; FUNCTIONAL PROPERTIES; GLASS TRANSITION TEMPERATURE TG; PLASTICIZING EFFECTS; PLASTICIZING EFFICIENCY; PROPERTY; PROPYLENE GLYCOLS; THERMAL; WATER VAPOR PERMEABILITY;

GLASS TRANSITION;

ETHYLENE GLYCOL; GELATIN; GLASS; GLYCEROL; GLYCOL; PLASTICIZER; POLYOL; PROPYLENE GLYCOL; SILICA GEL; WATER;

ARTICLE; COLOR; CONCENTRATION RESPONSE; DESICCATION; FILM; GLASS TRANSITION TEMPERATURE; HUMIDITY; PERMEABILITY; PUNCTURE; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; TRANSITION TEMPERATURE; WATER VAPOR;

EID: 17444362231     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.12.003     Document Type: Article

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