Importance of gelatin, nanoparticles and their interactions in the formulation of biodegradable composite films: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Condensed Matter Physics,General Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00289-020-03283-4.pdf
Reference117 articles.
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3. Basiak E, Lenart A, Debeaufort F (2017) Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films. J Sci Food Agric 97:858–867. https://doi.org/10.1002/jsfa.7807
4. Hanani ZN, Roos YH, Kerry JP (2012) Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties. Food Hydrocoll 29:144–151
5. Nor M, Nazmi N, Sarbon N (2017) Effects of plasticizer concentrations on functional properties of chicken skin gelatin films. Int Food Res J 24(5):1910–1918
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