Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 572-580

  Soradech, Sitthiphong ^a,b   Limatvapirat, Sontaya ^a   Luangtana anan, Manee ^a  

^a SILPAKORN UNIVERSITY   (Thailand)

^b THAILAND INSTITUTE OF SCIENTIFIC AND TECHNOLOGICAL RESEARCH   (Thailand)

Author keywords

Composite film; Gelatin; Plasticizer; Polymerization; Shellac; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FILM PREPARATION; FOOD STORAGE; FRACTURE MECHANICS; MECHANICAL PROPERTIES; PLASTICIZERS; POLYMERIZATION; REINFORCED PLASTICS; SOLVENTS; STABILITY; STORAGE (MATERIALS);

DIETHYL PHTHALATE; GELATIN; HYDROPHILIC AND HYDROPHOBIC; PHARMACEUTICAL INDUSTRY; PHYSICOCHEMICAL PROPERTY; POSITIVE CHARGES; SHELLAC; STABILITY ENHANCEMENT;

COMPOSITE FILMS;

EID: 84883457321     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.035     Document Type: Article

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