Effect of oil lamination between plasticized starch layers on film properties

Food Chemistry

Volumn 195, Issue , 2016, Pages 56-63

  Basiak, Ewelina ^a,b   Debeaufort, Frédéric ^b,c   Lenart, Andrzej ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Edible films; Emulsions; Interfacial energy; Permeabilities; Rapeseed oil; Structure; Wheat starch

Indexed keywords

EMULSIFICATION; EMULSIONS; INTERFACIAL ENERGY; LAMINATING; OIL SHALE; OILSEEDS; STARCH; STRUCTURE (COMPOSITION); TENSILE STRENGTH; VEGETABLE OILS; WATER ABSORPTION;

BIODEGRADABLE STARCH; EDIBLE FILMS; HYGROSCOPIC CHARACTER; MOISTURE ABSORPTION; OXYGEN PERMEABILITY; PERMEABILITIES; RAPESEED OIL; WHEAT STARCH;

COMPOSITE FILMS;

FAT; LIPID; OXYGEN; PLASTICIZER; RAPESEED OIL; STARCH; WATER; VEGETABLE OIL;

ABSORPTION; ARTICLE; CONTACT ANGLE; CONTROLLED STUDY; EMULSION; ENGINEERING; FILM; LAMINATION; MOISTURE; PERMEABILITY; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PHYSICAL PHENOMENA; SURFACE SWELLING INDEX; SURFACE TENSION; TENSILE STRENGTH; THERMOGRAVIMETRY; WATER VAPOR; WETTABILITY; WHEAT; CHEMISTRY; SURFACE PROPERTY;

PERMEABILITY; PLANT OILS; PLASTICIZERS; STARCH; SURFACE PROPERTIES; WATER;

EID: 84947032365     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.098     Document Type: Article

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