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
Autor*in: |
Romero-Bastida, C.A. [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2015 |
---|
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: |
---|
DOI / URN: |
10.1016/j.carbpol.2015.03.074 |
---|
Katalog-ID: |
ELV012769908 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | ELV012769908 | ||
003 | DE-627 | ||
005 | 20230623101756.0 | ||
007 | cr uuu---uuuuu | ||
008 | 180602s2015 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1016/j.carbpol.2015.03.074 |2 doi | |
028 | 5 | 2 | |a GBVA2015003000010.pica |
035 | |a (DE-627)ELV012769908 | ||
035 | |a (ELSEVIER)S0144-8617(15)00287-8 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
082 | 0 | |a 540 |a 660 | |
082 | 0 | 4 | |a 540 |q DE-600 |
082 | 0 | 4 | |a 660 |q DE-600 |
082 | 0 | 4 | |a 540 |q VZ |
084 | |a BIODIV |q DE-30 |2 fid | ||
084 | |a 42.13 |2 bkl | ||
100 | 1 | |a Romero-Bastida, C.A. |e verfasserin |4 aut | |
245 | 1 | 0 | |a Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
264 | 1 | |c 2015 | |
300 | |a 7 | ||
336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
337 | |a nicht spezifiziert |b z |2 rdamedia | ||
338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
520 | |a • 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. | ||
650 | 7 | |a Films |2 Elsevier | |
650 | 7 | |a Mechanical properties |2 Elsevier | |
650 | 7 | |a Barrier |2 Elsevier | |
650 | 7 | |a Starch–clay composite |2 Elsevier | |
700 | 1 | |a Bello-Pérez, L.A. |4 oth | |
700 | 1 | |a Velazquez, G. |4 oth | |
700 | 1 | |a Alvarez-Ramirez, J. |4 oth | |
773 | 0 | 8 | |i Enthalten in |n Elsevier Science |a Zeng, Bo ELSEVIER |t Residue co-evolution helps predict interaction sites in α-helical membrane proteins |d 2019 |d an international journal devoted to scientific and technological aspects of industrially important polysaccharides |g Amsterdam [u.a.] |w (DE-627)ELV002183382 |
773 | 1 | 8 | |g volume:127 |g year:2015 |g day:20 |g month:08 |g pages:195-201 |g extent:7 |
856 | 4 | 0 | |u https://doi.org/10.1016/j.carbpol.2015.03.074 |3 Volltext |
912 | |a GBV_USEFLAG_U | ||
912 | |a GBV_ELV | ||
912 | |a SYSFLAG_U | ||
912 | |a FID-BIODIV | ||
912 | |a SSG-OLC-PHA | ||
936 | b | k | |a 42.13 |j Molekularbiologie |q VZ |
951 | |a AR | ||
952 | |d 127 |j 2015 |b 20 |c 0820 |h 195-201 |g 7 | ||
953 | |2 045F |a 540 |
author_variant |
c r b crb |
---|---|
matchkey_str |
romerobastidacabelloprezlavelazquezgalva:2015----:fetfhadtoodrnayoeotnomcaiabrirnsrcuapoeteofls |
hierarchy_sort_str |
2015 |
bklnumber |
42.13 |
publishDate |
2015 |
allfields |
10.1016/j.carbpol.2015.03.074 doi GBVA2015003000010.pica (DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Romero-Bastida, C.A. verfasserin aut Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite 2015 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier Bello-Pérez, L.A. oth Velazquez, G. oth Alvarez-Ramirez, J. oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 https://doi.org/10.1016/j.carbpol.2015.03.074 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 127 2015 20 0820 195-201 7 045F 540 |
spelling |
10.1016/j.carbpol.2015.03.074 doi GBVA2015003000010.pica (DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Romero-Bastida, C.A. verfasserin aut Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite 2015 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier Bello-Pérez, L.A. oth Velazquez, G. oth Alvarez-Ramirez, J. oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 https://doi.org/10.1016/j.carbpol.2015.03.074 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 127 2015 20 0820 195-201 7 045F 540 |
allfields_unstemmed |
10.1016/j.carbpol.2015.03.074 doi GBVA2015003000010.pica (DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Romero-Bastida, C.A. verfasserin aut Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite 2015 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier Bello-Pérez, L.A. oth Velazquez, G. oth Alvarez-Ramirez, J. oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 https://doi.org/10.1016/j.carbpol.2015.03.074 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 127 2015 20 0820 195-201 7 045F 540 |
allfieldsGer |
10.1016/j.carbpol.2015.03.074 doi GBVA2015003000010.pica (DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Romero-Bastida, C.A. verfasserin aut Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite 2015 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier Bello-Pérez, L.A. oth Velazquez, G. oth Alvarez-Ramirez, J. oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 https://doi.org/10.1016/j.carbpol.2015.03.074 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 127 2015 20 0820 195-201 7 045F 540 |
allfieldsSound |
10.1016/j.carbpol.2015.03.074 doi GBVA2015003000010.pica (DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Romero-Bastida, C.A. verfasserin aut Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite 2015 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier Bello-Pérez, L.A. oth Velazquez, G. oth Alvarez-Ramirez, J. oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 https://doi.org/10.1016/j.carbpol.2015.03.074 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 127 2015 20 0820 195-201 7 045F 540 |
language |
English |
source |
Enthalten in Residue co-evolution helps predict interaction sites in α-helical membrane proteins Amsterdam [u.a.] volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 |
sourceStr |
Enthalten in Residue co-evolution helps predict interaction sites in α-helical membrane proteins Amsterdam [u.a.] volume:127 year:2015 day:20 month:08 pages:195-201 extent:7 |
format_phy_str_mv |
Article |
bklname |
Molekularbiologie |
institution |
findex.gbv.de |
topic_facet |
Films Mechanical properties Barrier Starch–clay composite |
dewey-raw |
540 |
isfreeaccess_bool |
false |
container_title |
Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
authorswithroles_txt_mv |
Romero-Bastida, C.A. @@aut@@ Bello-Pérez, L.A. @@oth@@ Velazquez, G. @@oth@@ Alvarez-Ramirez, J. @@oth@@ |
publishDateDaySort_date |
2015-01-20T00:00:00Z |
hierarchy_top_id |
ELV002183382 |
dewey-sort |
3540 |
id |
ELV012769908 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV012769908</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230623101756.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180602s2015 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.carbpol.2015.03.074</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2015003000010.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV012769908</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0144-8617(15)00287-8</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BIODIV</subfield><subfield code="q">DE-30</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.13</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Romero-Bastida, C.A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">7</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">• 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.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Films</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Mechanical properties</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Barrier</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Starch–clay composite</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bello-Pérez, L.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Velazquez, G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Alvarez-Ramirez, J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Zeng, Bo ELSEVIER</subfield><subfield code="t">Residue co-evolution helps predict interaction sites in α-helical membrane proteins</subfield><subfield code="d">2019</subfield><subfield code="d">an international journal devoted to scientific and technological aspects of industrially important polysaccharides</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV002183382</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:127</subfield><subfield code="g">year:2015</subfield><subfield code="g">day:20</subfield><subfield code="g">month:08</subfield><subfield code="g">pages:195-201</subfield><subfield code="g">extent:7</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.carbpol.2015.03.074</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-BIODIV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.13</subfield><subfield code="j">Molekularbiologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">127</subfield><subfield code="j">2015</subfield><subfield code="b">20</subfield><subfield code="c">0820</subfield><subfield code="h">195-201</subfield><subfield code="g">7</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">540</subfield></datafield></record></collection>
|
author |
Romero-Bastida, C.A. |
spellingShingle |
Romero-Bastida, C.A. ddc 540 ddc 660 fid BIODIV bkl 42.13 Elsevier Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
authorStr |
Romero-Bastida, C.A. |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV002183382 |
format |
electronic Article |
dewey-ones |
540 - Chemistry & allied sciences 660 - Chemical engineering |
delete_txt_mv |
keep |
author_role |
aut |
collection |
elsevier |
remote_str |
true |
illustrated |
Not Illustrated |
topic_title |
540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite Elsevier |
topic |
ddc 540 ddc 660 fid BIODIV bkl 42.13 Elsevier Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite |
topic_unstemmed |
ddc 540 ddc 660 fid BIODIV bkl 42.13 Elsevier Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite |
topic_browse |
ddc 540 ddc 660 fid BIODIV bkl 42.13 Elsevier Films Elsevier Mechanical properties Elsevier Barrier Elsevier Starch–clay composite |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
zu |
author2_variant |
l b p lbp g v gv j a r jar |
hierarchy_parent_title |
Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
hierarchy_parent_id |
ELV002183382 |
dewey-tens |
540 - Chemistry 660 - Chemical engineering |
hierarchy_top_title |
Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)ELV002183382 |
title |
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
ctrlnum |
(DE-627)ELV012769908 (ELSEVIER)S0144-8617(15)00287-8 |
title_full |
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
author_sort |
Romero-Bastida, C.A. |
journal |
Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
journalStr |
Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
lang_code |
eng |
isOA_bool |
false |
dewey-hundreds |
500 - Science 600 - Technology |
recordtype |
marc |
publishDateSort |
2015 |
contenttype_str_mv |
zzz |
container_start_page |
195 |
author_browse |
Romero-Bastida, C.A. |
container_volume |
127 |
physical |
7 |
class |
540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl |
format_se |
Elektronische Aufsätze |
author-letter |
Romero-Bastida, C.A. |
doi_str_mv |
10.1016/j.carbpol.2015.03.074 |
dewey-full |
540 660 |
title_sort |
effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
title_auth |
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
abstract |
• 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. |
abstractGer |
• 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. |
abstract_unstemmed |
• 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. |
collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA |
title_short |
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite |
url |
https://doi.org/10.1016/j.carbpol.2015.03.074 |
remote_bool |
true |
author2 |
Bello-Pérez, L.A. Velazquez, G. Alvarez-Ramirez, J. |
author2Str |
Bello-Pérez, L.A. Velazquez, G. Alvarez-Ramirez, J. |
ppnlink |
ELV002183382 |
mediatype_str_mv |
z |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth |
doi_str |
10.1016/j.carbpol.2015.03.074 |
up_date |
2024-07-06T17:08:52.876Z |
_version_ |
1803850332638281728 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV012769908</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230623101756.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180602s2015 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.carbpol.2015.03.074</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2015003000010.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV012769908</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0144-8617(15)00287-8</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BIODIV</subfield><subfield code="q">DE-30</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.13</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Romero-Bastida, C.A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">7</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">• 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.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Films</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Mechanical properties</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Barrier</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Starch–clay composite</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bello-Pérez, L.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Velazquez, G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Alvarez-Ramirez, J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Zeng, Bo ELSEVIER</subfield><subfield code="t">Residue co-evolution helps predict interaction sites in α-helical membrane proteins</subfield><subfield code="d">2019</subfield><subfield code="d">an international journal devoted to scientific and technological aspects of industrially important polysaccharides</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV002183382</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:127</subfield><subfield code="g">year:2015</subfield><subfield code="g">day:20</subfield><subfield code="g">month:08</subfield><subfield code="g">pages:195-201</subfield><subfield code="g">extent:7</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.carbpol.2015.03.074</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-BIODIV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.13</subfield><subfield code="j">Molekularbiologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">127</subfield><subfield code="j">2015</subfield><subfield code="b">20</subfield><subfield code="c">0820</subfield><subfield code="h">195-201</subfield><subfield code="g">7</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">540</subfield></datafield></record></collection>
|
score |
7.401719 |