Incorporation of vitamin E into chitosan and its effect on the film forming solution (viscosity and drying rate) and the solubility andthermal properties of the dried film

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 78-84

  Lin, Shin Jie ^a   Pascall, Melvin A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Chitosan; DSC; Lecithin; TGA; Thermal analysis; VE first; VE mixed; Viscosity; Vitamin E

Indexed keywords

BLENDING; CHITOSAN; DRYING; FILMS; LECITHIN; SOLUBILITY; VISCOSITY;

DRYING RATES; DSC; EDIBLE FILMS; FILM FORMING SOLUTION; PROPERTY; TGA; VE FIRST; VITAMIN E MIXED WITH LECITHIN; VITAMIN-E;

THERMOANALYSIS;

EID: 84886101485     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.015     Document Type: Article

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