The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends (2008)
- Authors:
- USP affiliated authors: CARVALHO, ROSEMARY APARECIDA DE - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; HABITANTE, ANA MONICA QUINTA BARBOSA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2007.11.026
- Subjects: BIOPOLÍMEROS; BIOFILMES (PROPRIEDADES FÍSICAS); ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 87, n. 2, p. 191-199, July 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MARIA, T. M. C. et al. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, v. 87, n. 2, p. 191-199, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2007.11.026. Acesso em: 23 abr. 2024. -
APA
Maria, T. M. C., Carvalho, R. A. de, Sobral, P. J. do A., Bittante, A. M. Q. B., & Solorza-Feria, J. (2008). The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends. Journal of Food Engineering, 87( 2), 191-199. doi:10.1016/j.jfoodeng.2007.11.026 -
NLM
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026 -
Vancouver
Maria TMC, Carvalho RA de, Sobral PJ do A, Bittante AMQB, Solorza-Feria J. The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and gelatin blends [Internet]. Journal of Food Engineering. 2008 ; 87( 2): 191-199.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.jfoodeng.2007.11.026 - Desenvolvimento de películas comestíveis baseadas em gelatina de pele de fletan
- Cinética de secagem e propriedades mecânicas de filmes à base de gelatina com citrato de acetiltributila
- Physical properties of edible films based on cassava starch as affected by the plasticizer concentration
- Thermal and rheological characterization of biodegradable films based on poly(vinyl alcohol) and gelatin blends and of its film forming solutions
- Determinação das constantes da equação WLF para filmes biodegradáveis a base de gelatina e PVA
- Thermomechanical properties of biodegradable films based on blends of gelatin and poly(vinyl alcohol)
- Propriedades visco-elásticas de filmes biodegradáveis a base de blendas de gelatina e PVA
- Phase transitions of cassava starch dispersions prepared with glycerol solutions
- Biodegradable films based on blends of gelatin and poly (vinyl alcohol): effect of PVA type or concentration on some physical properties of films
- Effect of the starch concentration on phase transitions of starch dispersions prepared with a glycerol solution or pure glycerol
Informações sobre o DOI: 10.1016/j.jfoodeng.2007.11.026 (Fonte: oaDOI API)
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