Crosslinking in polysaccharide and protein films and coatings for food contact – A review

Published 2016 View Full Article

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Title
Crosslinking in polysaccharide and protein films and coatings for food contact – A review
Authors
Keywords
Biopolymers, Water solubility, Tensile properties, Chemical crosslinking, Physical crosslinking
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 52, Issue -, Pages 109-122
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.tifs.2016.04.008

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