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Thermoprocessed starch-polyester bilayer films as affected by the addition of gellar or xantham gum

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Thermoprocessed starch-polyester bilayer films as affected by the addition of gellar or xantham gum

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Hernandez-Garcia, E.; Vargas, M.; Chiralt Boix, MA. (2021). Thermoprocessed starch-polyester bilayer films as affected by the addition of gellar or xantham gum. Food Hydrocolloids. 113:1-9. https://doi.org/10.1016/j.foodhyd.2020.106509

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Title: Thermoprocessed starch-polyester bilayer films as affected by the addition of gellar or xantham gum
Author: Hernandez-Garcia, Eva Vargas, Maria Chiralt Boix, Mª Amparo
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Monolayer films based on cassava starch (CS) or maize starch (MS), with and without 10% of gellan or xanthan gum, and PLA-PHBV (75:25) blend films, were obtained by melt-blending and compression moulding, using glycerol ...[+]
Subjects: Biodegradable bilayer films , PLA , PHBV , Starch , Gellan , Xanthan
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2020.106509
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodhyd.2020.106509
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/
info:eu-repo/grantAgreement/AEI//BES-2017-082040/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105207RB-I00/ES/USO DE ACIDOS FENOLICOS PARA LA OBTENCION DE MATERIALES MULTICAPA ACTIVOS PARA EL ENVASADO DE ALIMENTOS/
Thanks:
The authors would like to thank the Ministerio de Ciencia e Innovacion of Spain, for funding this study through the Project AGL2016-76699-R and PID2019-105207RB-I00, and the predoctoral research grant #BES-2017-082040.
Type: Artículo

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