Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation

Journal of Food Science and Technology

Volumn 54, Issue 8, 2017, Pages 2270-2278

  Thakur, Rahul ^a   Saberi, Bahareh ^a   Pristijono, Penta ^a   Stathopoulos, Costas E ^b   Golding, John B ^a,c   Scarlett, Christopher J ^a   Bowyer, Michael ^a   Vuong, Quan V ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Box Behnken design; Chitosan; Edible films; Pea starch; Plasticizer

Indexed keywords

CHITIN; CHITOSAN; GLYCEROL; MECHANICAL PROPERTIES; PLASTICIZERS; STARCH; SURFACE PROPERTIES; TENSILE STRENGTH;

EDIBLE FILMS; FRUIT AND VEGETABLES; INDEPENDENT VARIABLES; MECHANICAL AND BARRIERS; PEA STARCH; PHYSICAL AND MECHANICAL PROPERTIES; RESPONSE SURFACE METHODOLOGY; WATER VAPOR PERMEABILITY;

FILM PREPARATION;

EID: 85020670233     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2664-y     Document Type: Article

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