Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite
• Films made with starch and montmorillonite were studied. • The amylose content has a weak effect in the melting temperature. • The preparation method and the montmorillonite content determine the film properties. • Glycerol as the last added component favored starch–montmorillonite interactions....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Romero-Bastida, C.A. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
|---|
| Umfang: |
7 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Residue co-evolution helps predict interaction sites in α-helical membrane proteins - Zeng, Bo ELSEVIER, 2019, an international journal devoted to scientific and technological aspects of industrially important polysaccharides, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:127 ; year:2015 ; day:20 ; month:08 ; pages:195-201 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.carbpol.2015.03.074 |
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Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
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• Films made with starch and montmorillonite were studied. • The amylose content has a weak effect in the melting temperature. • The preparation method and the montmorillonite content determine the film properties. • Glycerol as the last added component favored starch–montmorillonite interactions. |
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• Films made with starch and montmorillonite were studied. • The amylose content has a weak effect in the melting temperature. • The preparation method and the montmorillonite content determine the film properties. • Glycerol as the last added component favored starch–montmorillonite interactions. |
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• Films made with starch and montmorillonite were studied. • The amylose content has a weak effect in the melting temperature. • The preparation method and the montmorillonite content determine the film properties. • Glycerol as the last added component favored starch–montmorillonite interactions. |
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