Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 243-250

  Guo, Jimin ^a   Ge, Liming ^a   Li, Xinying ^b   Mu, Changdao ^a   Li, Defu ^a  

^a SICHUAN UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Edible film; Gelatin; Mechanical properties; Periodate oxidation; Xanthan gum

Indexed keywords

ALDEHYDES; FILM PREPARATION; MECHANICAL PERMEABILITY; OPTICAL PROPERTIES; OXIDATION; THERMODYNAMIC STABILITY; X RAY DIFFRACTION; XANTHAN GUM;

ATOMIC-FORCE-MICROSCOPY; BARRIER PROPERTIES; CROSS LINKING AGENTS; EDIBLE FILMS; GELATIN; GELATIN FILM; MICROSCOPY IMAGES; OXIDIZATION; PERIODATE OXIDATION; X-RAY DIFFRACTION MEASUREMENTS;

ATOMIC FORCE MICROSCOPY;

EID: 84893724964     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.026     Document Type: Article

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