Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 33-43

  Tongnuanchan, Phakawat ^a   Benjakul, Soottawat ^a   Prodpran, Thummanoon ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Composite film; Essential oil; Gelatin film; Morphology; Surfactant; Thermal properties

Indexed keywords

ESSENTIAL OILS; FISH; GLASS TRANSITION; PROTEINS; SURFACE ACTIVE AGENTS;

BEHAVIOUR CHARACTERIZATION; FISH GELATIN FILMS; GELATIN FILM; MORPHOLOGICAL AND THERMAL BEHAVIOR; PROTEIN-PROTEIN INTERACTIONS; SMOOTH SURFACE; SOY LECITHIN; STRUCTURAL BEHAVIORS; TWEEN 80; TWEEN-20;

THERMODYNAMIC PROPERTIES;

EID: 84898608528     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.015     Document Type: Article

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