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Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents.
Chaichi, Maryam; Badii, Fojan; Mohammadi, Abdorreza; Hashemi, Maryam.
Afiliação
  • Chaichi M; Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Badii F; Food Engineering Department, Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran. Electronic address: f.badii@areeo.ac.ir.
  • Mohammadi A; Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Hashemi M; Microbial Biotechnology Department, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran. Electronic address: hashemim@abrii.ac.ir.
Food Chem ; 293: 429-437, 2019 Sep 30.
Article em En | MEDLINE | ID: mdl-31151631
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Cálcio / Pectinas / Nanocompostos / Glicerol Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Irã
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Cálcio / Pectinas / Nanocompostos / Glicerol Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Irã