Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminaseMARINIELLO, Loredana; DI PIERRO, Prospero; ESPOSITO, Carla et al.Journal of biotechnology. 2003, Vol 102, Num 2, pp 191-198, issn 0168-1656, 8 p.Article

The effect of ultrasound treatment on some properties of methylcellulose filmsAHMADI, Emad; SAREMINEZHAD, Solmaz; MOHAMMAD HOSSEIN AZIZI et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 1399-1401, issn 0268-005X, 3 p.Article

Preparation and characterization of pullulan―chitosan and pullulan―carboxymethyl chitosan blended filmsJIA WU; FANG ZHONG; YUE LI et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 82-91, issn 0268-005X, 10 p.Article

Surface evaluation of whey protein films by atomic force microscopy and water vapour permeability analysisDE PAULA HERRMANN, Paulo Sergio; PEDROSO YOSHIDA, Cristiana M; ANTUNES, Aloisio José et al.Packaging technology & science. 2004, Vol 17, Num 5, pp 267-273, issn 0894-3214, 7 p.Article

Thermoplastic Processing of Proteins for Film Formation : A ReviewHERNANDEZ-IZQUIERDO, V. M; KROCHTA, J. M.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, R30-R39Article

Effect of a mango film on quality of whole and minimally processed mangoesSOTHORNVIT, Rungsinee; RODSAMRAN, Patratip.Postharvest biology and technology. 2008, Vol 47, Num 3, pp 407-415, issn 0925-5214, 9 p.Article

Influence of transglutaminase or l-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin filmsPIOTROWSKA, Barbara; SZTUKA, Katarzyna; KOLODZIEJSKA, Ilona et al.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1362-1371, issn 0268-005X, 10 p.Article

Rice bran protein-based edible filmsADEBIYI, Abayomi P; ADEBIYI, Ayobamitale O; JIN, Dong-Hao et al.International journal of food science & technology. 2008, Vol 43, Num 3, pp 476-483, issn 0950-5423, 8 p.Article

Physicochemical, antimicrobial, and cytotoxic characteristics of a chitosan film cross-linked by a naturally occurring cross-linking agent, aglycone geniposidic acidMI, Fwu-Long; HUANG, Chin-Tsung; LIANG, Hsiang-Fa et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 9, pp 3290-3296, issn 0021-8561, 7 p.Article

Fruit Wastes Fermentation for Phenolic Antioxidants Production and Their Application in Manufacture of Edible Coatings and FilmsMARTINEZ-AVILA, G. C. G; AGUILERA, A. F; SAUCEDO, S et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 1-3, pp 303-311, issn 1040-8398, 9 p.Article

Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestionDE LACEY, A. M. López; GIMENEZ, B; PEREZ-SANTIN, E et al.Food research international. 2012, Vol 48, Num 2, pp 462-469, issn 0963-9969, 8 p.Article

Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based filmsZUNYING LIU; XIAOJUN GE; YUAN LU et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 311-317, issn 0268-005X, 7 p.Article

Characterization of edible gum cordia film: Effects of plasticizersABDUL HAQ, Muhammad; HASNAIN, Abid; AZAM, Mahmood et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 163-169, issn 0023-6438, 7 p.Article

Edible films made from blends of manioc starch and gelatin ― Influence of different types of plasticizer and different levels of macromolecules on their propertiesFAKHOURY, Farayde Matta; MARTELLI, Silvia Maria; BERTAN, Larissa Canhadas et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 49, Num 1, pp 149-154, issn 0023-6438, 6 p.Article

Application of Gelidium corneum Edible Films Containing Carvacrol for Ham PackagesLIM, G. O; HONG, Y. H; SONG, K. B et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, C90-C93Article

Effect of moderate electric fields in the permeation properties of chitosan coatingsSOUZA, B. W. S; CERQUEIRA, M. A; CASARIEGO, A et al.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2110-2115, issn 0268-005X, 6 p.Article

Mass transport properties of tapioca-based active edible filmsFLORES, S; CONTE, A; CAMPOS, C et al.Journal of food engineering. 2007, Vol 81, Num 3, pp 580-586, issn 0260-8774, 7 p.Article

Edible films produced with gelatin and casein cross-linked with transglutaminaseCHAMBI, Hulda; GROSSO, Carlos.Food research international. 2006, Vol 39, Num 4, pp 458-466, issn 0963-9969, 9 p.Article

Effect of fatty acids and 'Brazilian elemi' on composite films based on gelatinBERTAN, L. C; TANADA-PALMU, P. S; SIANI, A. C et al.Food hydrocolloids. 2005, Vol 19, Num 1, pp 73-82, issn 0268-005X, 10 p.Article

Properties of edible sodium caseinate films and their application as food wrappingSCHOU, M; LONGARES, A; MONTESINOS-HERRERO, C et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 6, pp 605-610, issn 0023-6438, 6 p.Article

Substances with Antibacterial Activity in Edible Films ― A ReviewKRASNIEWSKA, Karolina; GNIEWOSZ, Małgorzata.Polish journal of food and nutrition sciences. 2012, Vol 62, Num 4, pp 199-206, issn 1230-0322, 8 p.Article

Effects of Various Plasticizers and Nanoclays on the Mechanical Properties of Red Algae FilmJANG, S. A; SHIN, Y. J; SEO, Y. B et al.Journal of food science. 2011, Vol 76, Num 3, issn 0022-1147, N30-N34Article

Highly Stable, Edible Cellulose Films Incorporating Chitosan NanoparticlesDE MOURA, Marcia R; LOREVICE, Marcos V; MATTOSO, Luiz H. C et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, N25-N29Article

Characterization of quinoa protein-chitosan blend edible filmsABUGOCH, Lilian E; TAPIA, Cristián; VILLAMAN, Maria C et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 879-886, issn 0268-005X, 8 p.Article

Hydrocolloids in fried foods. A reviewVARELA, P; FISZMAN, S. M.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1801-1812, issn 0268-005X, 12 p.Article