Effects of pH and Salts on Physical and Mechanical Properties of Pea Starch Films.

Choi, W S; Patel, D; Han, J H

Choi, W S; Patel, D; Han, J H.

Affiliation

Choi WS; Dept. of Food Science & Technology, Korea National Univ. of Transportation, 61 Daehak-ro, Jeungpyeong-gun, Chungbuk, 368-701, S. Korea.
Patel D; Dept. of Food Science, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Han JH; Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana/Champaign, Urbana, Ill., 61801, U.S.A.

J Food Sci ; 81(7): E1716-25, 2016 Jul.

Article in En | MEDLINE | ID: mdl-27243801

Subject(s)

Food Packaging/methods; Pisum sativum/chemistry; Plasticizers/chemistry; Salts/chemistry; Starch/chemistry; Calcium Chloride/chemistry; Calcium Sulfate/chemistry; Elastic Modulus; Glycerol/chemistry; Humans; Hydrogen-Ion Concentration; Permeability; Sodium Chloride/chemistry; Solubility; Steam; Sulfates/chemistry; Tensile Strength; Water

Key words

crystallinity; edible film; pea starch; tensile property; water vapor permeability

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plasticizers / Salts / Starch / Food Packaging / Pisum sativum Limits: Humans Language: En Journal: J Food Sci Year: 2016 Document type: Article Country of publication: United States

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