Thermomechanical and morphological properties of nanocomposite films from wheat gluten matrix and cellulose nanofibrils

Journal of Food Science

Volumn 79, Issue 1, 2014, Pages

  Rafieian, Fatemeh ^a   Shahedi, Mohammad ^b   Keramat, Javad ^b   Simonsen, John ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Cellulose nanofibrils; Film; Gluten; Optimization; Thermomechanical properties

Indexed keywords

CELLULOSE; GLUTEN; GLYCEROL; NANOCOMPOSITE;

ARTICLE; ATOMIC FORCE MICROSCOPY; CELLULOSE NANOFIBRILS; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FILM; INFRARED SPECTROSCOPY; OPTIMIZATION; REGRESSION ANALYSIS; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; THERMOMECHANICAL PROPERTIES; TRANSITION TEMPERATURE; WHEAT;

CELLULOSE NANOFIBRILS; FILM; GLUTEN; OPTIMIZATION; THERMOMECHANICAL PROPERTIES;

CALORIMETRY, DIFFERENTIAL SCANNING; CELLULOSE; GLUTENS; GLYCEROL; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, ELECTRON, SCANNING; NANOCOMPOSITES; REGRESSION ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TENSILE STRENGTH; TRANSITION TEMPERATURE; TRITICUM;

EID: 84892890485     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12231     Document Type: Article

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