Characterization of edible emulsified films with low affinity to water based on kefiran and oleic acid

International Journal of Biological Macromolecules

Volumn 49, Issue 3, 2011, Pages 378-384

  Ghasemlou, Mehran ^a   Khodaiyan, Faramarz ^a   Oromiehie, Abdulrasoul ^b   Yarmand, Mohammad Saeid ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b IRAN POLYMER AND PETROCHEMICAL INSTITUTE   (Iran)

Author keywords

Edible film; Fatty acid; Kefiran; Oleic acid

Indexed keywords

KEFIRAN; OLEIC ACID; POLYSACCHARIDE; UNCLASSIFIED DRUG; WATER;

ARTICLE; BINDING AFFINITY; CHEMICAL MODIFICATION; CONTACT ANGLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; EDIBLE FILM; EMULSION; FILM; FLOW KINETICS; FOOD HANDLING; GLASS TRANSITION TEMPERATURE; HYDROPHOBICITY; MECHANICS; MOISTURE; MOLECULAR WEIGHT; PARTICLE SIZE; PERMEABILITY; PHYSICAL PARAMETERS; SOLUBILITY; TENSILE STRENGTH; THERMODYNAMICS; THICKNESS; WATER VAPOR; WATER VAPOR PERMEABILITY;

EID: 79959613971     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2011.05.013     Document Type: Article

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