Thermophysical properties of chitosan, chitosan-starch and chitosan-pullulan films near the glass transition
- Author
- LAZARIDOU, Athina1 ; BILIADERIS, Costas G1
[1] Department of Food Science and Technology, Laboratory of Food Chemistry and Biochemistry, School of Agriculture, Aristotle University, P.O. Box 256, Thessaloniki 540 06, Greece - Source
Carbohydrate polymers. 2002, Vol 48, Num 2, pp 179-190 ; ref : 1 p.1/4
- CODEN
- CAPOD8
- ISSN
- 0144-8617
- Scientific domain
- Polymers, paint and wood industries
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon Chitosane Effet concentration Etude expérimentale Film comestible Mélange polymère Propriété dynamomécanique Propriété traction Teneur eau Pullulane Oside polymère Propriété mécanique
- Keyword (en)
- Starch Chitosan Concentration effect Experimental study Edible film Polymer blends Dynamic mechanical properties Tensile property Water content Pullulan Oside polymer Mechanical properties
- Keyword (es)
- Almidón Quitosano Efecto concentración Estudio experimental Film comestible Propiedad dinamomecánica Propiedad tracción Dosis agua Osido polímero Propiedad mecánica
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides
- Discipline
- Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13468204
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0144-8617(01)00261-2 
https://dx.doi.org/10.1016/S0144-8617(01)00261-2
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