Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility

LWT

Volumn 60, Issue 1, 2015, Pages 603-608

  Wan, Jie ^a   Liu, Chengmei ^a   Liu, Wei ^a   Tu, Zongcai ^a   Wu, Wei ^a   Tan, Huizi ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Barrier property; Dietary fiber; Dynamic high pressure microfluidization; Instant edible film

Indexed keywords

FOOD PRODUCTS; GLYCEROL; SOLUBILITY; SUSPENSIONS (FLUIDS); WAXES;

BARRIER PROPERTIES; DIETARY FIBERS; DYNAMIC HIGH PRESSURE MICROFLUIDIZATION (DHPM); DYNAMIC HIGH-PRESSURE MICROFLUIDIZATION; EDIBLE FILMS; ORTHOGONAL EXPERIMENT; ORTHOGONAL EXPERIMENT DESIGN; WATER VAPOR PERMEABILITY;

FIBERS;

EID: 85027951358     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.032     Document Type: Article

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