Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties
出版年份 2018 全文链接
标题
Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties
作者
关键词
-
出版物
POLYMER ENGINEERING AND SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2018-09-11
DOI
10.1002/pen.24938
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Using Commercial Enzymes to Produce Cellulose Nanofibers from Soybean Straw
- (2016) Milena Martelli-Tosi et al. Journal of Nanomaterials
- Polysaccharide nanomaterial reinforced starch nanocomposites: A review
- (2016) Alain Dufresne et al. STARCH-STARKE
- Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
- (2014) Caio G. Otoni et al. FOOD HYDROCOLLOIDS
- Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes
- (2014) Lucimeire Pilon et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers
- (2013) Mehdi Abdollahi et al. FOOD HYDROCOLLOIDS
- Phenolic compounds in fruits - an overview
- (2012) Charles W. I. Haminiuk et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films
- (2012) Milena R. Martelli et al. JOURNAL OF FOOD SCIENCE
- A review on the tensile properties of natural fiber reinforced polymer composites
- (2011) H. Ku et al. COMPOSITES PART B-ENGINEERING
- Cellulose Nanocrystals: Chemistry, Self-Assembly, and Applications
- (2010) Youssef Habibi et al. CHEMICAL REVIEWS
- Barrier and mechanical properties of carrot puree films
- (2010) Xinwei Wang et al. FOOD AND BIOPRODUCTS PROCESSING
- Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
- (2010) Mariana Pereda et al. JOURNAL OF FOOD ENGINEERING
- Properties of nanofibrillated cellulose from different raw materials and its reinforcement potential
- (2009) Tanja Zimmermann et al. CARBOHYDRATE POLYMERS
- Fabrication and characterisation of chitosan nanoparticles/plasticised-starch composites
- (2009) Peter R. Chang et al. FOOD CHEMISTRY
- Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers
- (2009) Henriette M.C. Azeredo et al. JOURNAL OF FOOD SCIENCE
- Progress in nano-biocomposites based on polysaccharides and nanoclays
- (2009) Frédéric Chivrac et al. MATERIALS SCIENCE & ENGINEERING R-REPORTS
- Chitosan/TPP and Chitosan/TPP-hyaluronic Acid Nanoparticles: Systematic Optimisation of the Preparative Process and Preliminary Biological Evaluation
- (2009) Alessandro Nasti et al. PHARMACEUTICAL RESEARCH
- Storage Stability and Antibacterial Activity against Escherichia coli O157:H7 of Carvacrol in Edible Apple Films Made by Two Different Casting Methods
- (2008) Wen-Xian Du et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles
- (2008) Márcia R. de Moura et al. JOURNAL OF FOOD ENGINEERING
- Antibacterial Activity againstE. coliO157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films
- (2008) W.-X. Du et al. JOURNAL OF FOOD SCIENCE
- Effect of a mango film on quality of whole and minimally processed mangoes
- (2008) Rungsinee Sothornvit et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started