Freezing-thawing effects on the properties of dialdehyde carboxymethyl cellulose crosslinked gelatin-MMT composite films

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 273-279

  Guo, Jimin ^a   Li, Xinying ^b   Mu, Changdao ^a   Zhang, Hanguang ^a   Qin, Pan ^a   Li, Defu ^a  

^a SICHUAN UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Dialdehyde carboxymethyl cellulose; Edible films; Freezing thawing; Gelatin; Montmorillonite

Indexed keywords

CELLULOSE; CELLULOSE FILMS; DISPERSIONS; FILM PREPARATION; FREEZING; NANOCOMPOSITE FILMS; OPTICAL PROPERTIES; THAWING;

CARBOXYMETHYL CELLULOSE; CROSS-LINKED GELATINS; DIALDEHYDE CARBOXYMETHYL CELLULOSE; DIALDEHYDES; EDIBLE FILMS; FREEZING/THAWING; GELATIN; GELATIN MATRIX; PROPERTY; WATER VAPOR PERMEABILITY;

CLAY MINERALS;

EID: 84877150089     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.004     Document Type: Article

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