Water barrier and physical properties of starch/decolorized hsian-tsao leaf gum films: Impact of surfactant lamination

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 200-207

  Chen, Chien Hsien ^a   Kuo, Wen Shiuh ^b   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b NATIONAL UNITED UNIVERSITY   (Taiwan)

Author keywords

Decolorized hsian tsao leaf gum; Edible films; Mechanical properties; Microstructure; Surfactant; Tapioca starch; Water vapor permeability

Indexed keywords

BIOPOLYMERS; EMULSIFICATION; MECHANICAL PERMEABILITY; MOISTURE; MONOLAYERS; STARCH; WATER VAPOR;

BI-LAYER FILMS; DECOLORIZED HSIAN-TSAO LEAF GUM; EDIBLE FILMS; HSIAN-TSAO; MOISTURE BARRIERS; MONOLAYER FILM; SURFACTANT LAYERS; TAPIOCA STARCH; WATER BARRIERS; WATER VAPOR PERMEABILITY;

SURFACE ACTIVE AGENTS;

MANIHOT ESCULENTA;

EID: 70450237814     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.006     Document Type: Article

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