The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film
出版年份 2015 全文链接
标题
The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 5, Pages 1137-1143
出版商
Wiley
发表日期
2015-01-31
DOI
10.1111/ijfs.12765
参考文献
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- (2014) Abdullah Kurt et al. CARBOHYDRATE POLYMERS
- Lepidium perfoliatum seed gum: A new source of carbohydrate to make a biodegradable film
- (2013) Samira Seyedi et al. CARBOHYDRATE POLYMERS
- Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum
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- Dynamic viscoelastic study on the gelation of basil seed gum
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- (2011) Miguel A. Cerqueira et al. FOOD HYDROCOLLOIDS
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- (2010) A. Jiménez et al. CARBOHYDRATE POLYMERS
- Natural-based plasticizers and biopolymer films: A review
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- Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid
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- Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films
- (2010) Wasina Thakhiew et al. JOURNAL OF FOOD ENGINEERING
- Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
- (2010) S.H. Hosseini-Parvar et al. JOURNAL OF FOOD ENGINEERING
- Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)
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- Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization
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- Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films
- (2008) D. Phan The et al. FOOD HYDROCOLLOIDS
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