Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 108-117

  Al Hassan, A A ^a   Norziah, M H ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

DSC; Edible film; Fish gelatin; Glass transition; Glycerol; Sago starch; Sorbitol

Indexed keywords

FISH; GLASS; GLYCEROL; MECHANICAL PERMEABILITY; MELTING; PLASTICIZERS; PROTEINS; REINFORCED PLASTICS; SOLVENTS; STARCH; TENSILE STRENGTH; WATER VAPOR;

DSC; EDIBLE FILMS; ELONGATION-AT-BREAK; FILM FORMING SOLUTION; FISH GELATIN; PHYSICAL AND MECHANICAL PROPERTIES; PROTEIN CONTENTS; SAGO STARCH; SORBITOL; WATER VAPOR PERMEABILITY;

GLASS TRANSITION;

EID: 79961170770     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.015     Document Type: Article

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