Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 311-317

  Liu, Zunying ^a   Ge, Xiaojun ^a   Lu, Yuan ^b   Dong, Shiyuan ^a   Zhao, Yuanhui ^a   Zeng, Mingyong ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b QINGDAO UNIVERSITY MEDICAL COLLEGE   (China)

Author keywords

Chitosan; Edible films; Fish gelatine; Physicochemical properties

Indexed keywords

ACETYLATION; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; MOLECULAR WEIGHT; TENSILE STRENGTH; VISCOELASTICITY; X RAY DIFFRACTION;

DEGREE OF DEACETYLATION; DYNAMIC VISCOELASTIC PROPERTIES; EDIBLE FILMS; FILM FORMING SOLUTION; FISH GELATIN; FISH GELATIN FILMS; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; PHYSICOCHEMICAL PROPERTY;

CHITOSAN;

EID: 79961169837     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.06.008     Document Type: Article

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