Tuning the Functional Properties of Polysaccharide–Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 4, 2016, Pages 739-752

  Benbettaïeb, Nasreddine ^a,b   Gay, Jean Pierre ^b   Karbowiak, Thomas ^a,c   Debeaufort, Frédéric ^a,b  

^a UNIVERSITÉ BOURGOGNE FRANCHE COMTÉ   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

chemical cross linking; enzymatic cross linking; functional properties; heating and irradiation cross linking; protein polysaccharide films

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; BIOSYNTHESIS; BLENDING; COLLOIDS; CROSSLINKING; POLYSACCHARIDES; PROTEINS;

CHEMICAL CROSS-LINKING; FUNCTIONAL PROPERTIES; GAS BARRIER PROPERTIES; MECHANICAL RESISTANCE; NATURAL BIOPOLYMERS; OXYGEN BARRIER PROPERTIES; SYNTHETIC POLYMERS; WATER BARRIER PROPERTIES;

GAS PERMEABLE MEMBRANES;

EID: 84966263488     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12210     Document Type: Review

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