Preparation and characterization of pullulan―chitosan and pullulan―carboxymethyl chitosan blended films
- Author
- JIA WU1 ; FANG ZHONG1 ; YUE LI1 ; SHOEMAKER, C. F2 ; WENSHUI XIA1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu street 1800, Wu Xi, Jiangsu 214122, China
[2] Department of Food Science and Technology, University of California, Davis, CA 95616, United States - Source
Food hydrocolloids. 2013, Vol 30, Num 1, pp 82-91, 10 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Carboxymethyl chitosan Chitosan Edible film Pullulan
- Keyword (fr)
- Chitosane Emballage comestible Film comestible Préparation Conditionnement
- Keyword (en)
- Chitosan Edible packaging Edible film Preparation Conditioning
- Keyword (es)
- Quitosano Envase comestible Film comestible Preparación Acondicionamiento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26470594
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/j.foodhyd.2012.04.002 
https://dx.doi.org/10.1016/j.foodhyd.2012.04.002
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