Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration

International Journal of Biological Macromolecules

Volumn 94, Issue , 2017, Pages 258-265

  Wang, Wenhang ^a,b   Wang, Kun ^a,b   Xiao, Jingdong ^a,b   Liu, Yaowei ^a,b   Zhao, Yana ^a,b   Liu, Anjun ^a,b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center   (China)

Author keywords

Edible film; Gelatin; High amylose starch

Indexed keywords

AMYLOSE; GELATIN; STARCH; WATER;

ALKALINITY; ARTICLE; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; GELATINIZATION; INFRARED SPECTROSCOPY; PERMEABILITY; SOLUBILITY; STRENGTH; THERMOGRAVIMETRY; THERMOSTABILITY; THICKNESS; WATER VAPOR; X RAY DIFFRACTION; CHEMISTRY; POLYMERIZATION; SURFACE PROPERTY; TENSILE STRENGTH;

AMYLOSE; GELATIN; PERMEABILITY; POLYMERIZATION; SOLUBILITY; STARCH; SURFACE PROPERTIES; TENSILE STRENGTH;

EID: 84991660276     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.10.014     Document Type: Article

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