Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 691-699

  Phan The, D ^a   Debeaufort, F ^b,c   Voilley, A ^c   Luu, D ^a  

^a NONG LAM UNIVERSITY   (Viet Nam)

^b IUT Genie Biologique   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Agar based film; Cassava starch based film; Emulsified edible film; Mechanical properties; Moisture permeability; Wetting behavior

Indexed keywords

ALGAE; EMULSIFICATION; HYDROPHOBICITY; MECHANICAL PERMEABILITY; MOISTURE; POLYMER FILMS; STARCH; STRUCTURAL PROPERTIES; WATER ABSORPTION; WETTING;

AGAR-BASED FILM; CASSAVA STARCH; CASSAVUM STARCH-BASED FILM; EDIBLE FILMS; EMULSIFIED EDIBLE FILM; EMULSIFIED FILMS; FUNCTIONAL PROPERTIES; MOISTURE PERMEABILITY; STARCH-BASED; WETTING BEHAVIOR;

HYDROPHILICITY;

MANIHOT ESCULENTA;

EID: 54049133226     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.05.006     Document Type: Article

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