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The Schroeder paradox or how the state of water affects the moisture transfer through edible films
Annaliese Rebecca Hambleton, N. Perpiñan-Saiz, María José Fabra, Andrée J. Voilley, Frédéric Debeaufort
Université de Bourgogne Universitat Politècnica de València
来源Food Chemistry
年份2011
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学术脉络
学科主题
材料 / 化学Nanocomposite Films for Food Packaging
Microencapsulation and Drying Processes · Food Drying and Modeling
参考文献 26
Food Packaging and Preservation: Theory and Practice
被引 278M. Mathlouthi, Rhône-Poulenc Films · Medical Entomology and Zoology · 1986
Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate–pullulan bilayers and blends
被引 119Eleana Kristo, Costas G. Βiliaderis · Food Hydrocolloids · 2006
Water sorption isotherms and phase transitions of sodium caseinate–lipid films as affected by lipid interactions
被引 110María José Fabra, Pau Talens, Amparo Chiralt · Food Hydrocolloids · 2009
此处列出前 3 条
引用本文 61
Food applications of emulsion-based edible films and coatings
被引 647Sabina Galus, Justyna Kadzińska · Trends in Food Science & Technology · 2015
Development of edible films and coatings from alginates and carrageenans
被引 642Elham Tavassoli-Kafrani, Hajar Shekarchizadeh, Mahdieh Masoudpour-Behabadi · Carbohydrate Polymers · 2015
Development and characterization of composite edible films based on sodium alginate and pectin
被引 423Sabina Galus, A. Lenart · Journal of Food Engineering · 2012
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