Physical, structural, and water barrier properties of emulsified blend film based on konjac glucomannan/agar/gum Arabic incorporating virgin coconut oil
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Physical, structural, and water barrier properties of emulsified blend film based on konjac glucomannan/agar/gum Arabic incorporating virgin coconut oil
Authors
Keywords
Konjac glucomannan, Virgin coconut oil, Edible film, Water barrier property, Cucumber
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112683
Publisher
Elsevier BV
Online
2021-10-22
DOI
10.1016/j.lwt.2021.112683
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications
- (2021) Arfat Anis et al. Polymers
- Approach on chitosan/virgin coconut oil-based emulsion matrices as a platform to design superabsorbent materials
- (2020) Simone S. Silva et al. CARBOHYDRATE POLYMERS
- Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review
- (2020) Salah A.A. Mohamed et al. CARBOHYDRATE POLYMERS
- Coconut Oil Crystallization on Tripalmitin and Tristearin Seed Crystals with Different Polymorphs
- (2020) Busakorn Mahisanunt et al. CRYSTAL GROWTH & DESIGN
- Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging
- (2020) Yuntao Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties
- (2020) Xi Zhou et al. CARBOHYDRATE POLYMERS
- Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions
- (2020) Zhe Liu et al. FOOD HYDROCOLLOIDS
- Gum Arabic in solution: Composition and multi-scale structures
- (2019) M. Atgié et al. FOOD HYDROCOLLOIDS
- Effects of virgin coconut oil on the physicochemical, morphological and antibacterial properties of potato starch-based biodegradable films
- (2019) Zhang Fangfang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: hydrophobicity, mechanical and microstructural properties evaluation
- (2019) Maryam H. Haruna et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization
- (2019) Zoi Rousi et al. FOOD HYDROCOLLOIDS
- Emulsions Stabilized by Gum Arabic: How Diversity and Interfacial Networking Lead to Metastability
- (2019) M. Atgié et al. LANGMUIR
- Microstructure and Mechanical/Hydrophilic Features of Agar-Based Films Incorporated with Konjac Glucomannan
- (2019) Dongling Qiao et al. Polymers
- Preparation and properties of wet-spun agar fibers
- (2018) Jingjing Liu et al. CARBOHYDRATE POLYMERS
- Thermal conductivity, structure and mechanical properties of konjac glucomannan/starch based aerogel strengthened by wheat straw
- (2018) Yixin Wang et al. CARBOHYDRATE POLYMERS
- Visualized phase behavior of binary blends of coconut oil and palm stearin
- (2018) Chunhuan Liu et al. FOOD CHEMISTRY
- Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films
- (2018) Kao Wu et al. FOOD HYDROCOLLOIDS
- Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
- (2018) Safoura Pirestani et al. FOOD HYDROCOLLOIDS
- Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration
- (2018) Sabina Galus FOOD HYDROCOLLOIDS
- Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
- (2018) Tanzeela Nisar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin
- (2018) Yu-Ra Kang et al. FOOD CHEMISTRY
- Gas barrier and wetting properties of whey protein isolate-based emulsion films
- (2018) Sabina Galus et al. POLYMER ENGINEERING AND SCIENCE
- Effect of starch type on the physico-chemical properties of edible films
- (2017) Ewelina Basiak et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Structural characterization and properties of konjac glucomannan and zein blend films
- (2017) Kai Wang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of the natural surfactant Yucca schidigera extract on the properties of biodegradable emulsified films produced from soy protein isolate and coconut oil
- (2016) Danielle Carpiné et al. INDUSTRIAL CROPS AND PRODUCTS
- Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy
- (2016) Man Xiao et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)
- (2016) Yashi Srivastava et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Improvement of water barrier properties of starch films by lipid nanolamination
- (2016) Aníbal M. Slavutsky et al. Food Packaging and Shelf Life
- Carboxymethyl modification of konjac glucomannan affects water binding properties
- (2015) Man Xiao et al. CARBOHYDRATE POLYMERS
- Preparation and characterization of konjac glucomannan and ethyl cellulose blend films
- (2015) Xing Li et al. FOOD HYDROCOLLOIDS
- Applications of Natural Polymer Gum Arabic: A Review
- (2015) Seema Patel et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax
- (2015) Nevena M. Hromiš et al. JOURNAL OF FOOD ENGINEERING
- Food applications of emulsion-based edible films and coatings
- (2015) Sabina Galus et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Mechanical and water barrier properties of agar/κ-carrageenan/konjac glucomannan ternary blend biohydrogel films
- (2013) Jong-Whan Rhim et al. CARBOHYDRATE POLYMERS
- Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films
- (2013) Le Wang et al. CARBOHYDRATE POLYMERS
- Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties
- (2013) P.K. Binsi et al. JOURNAL OF FOOD SCIENCE
- Structural characterization and properties of konjac glucomannan/curdlan blend films
- (2012) Chunhua Wu et al. CARBOHYDRATE POLYMERS
- The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil
- (2011) Abdul Rohman et al. FOOD CHEMISTRY
- Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods
- (2011) Huafeng Tian et al. JOURNAL OF FOOD ENGINEERING
- Comparative investigation of the molecular interactions in konjac gum/hydrocolloid blends: Concentration addition method (CAM) versus viscosity addition method (VAM)
- (2010) S. Liang et al. CARBOHYDRATE POLYMERS
- Structure versus properties relationship of poly(lactic acid). I. Effect of crystallinity on barrier properties
- (2009) Marjoleine Drieskens et al. JOURNAL OF POLYMER SCIENCE PART B-POLYMER PHYSICS
- Virgin coconut oil: emerging functional food oil
- (2009) A.M. Marina et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started