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Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour

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Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour

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Jiménez Marco, A.; Fabra Rovira, MJ.; Talens Oliag, P.; Chiralt Boix, MA. (2013). Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour. Food Hydrocolloids. 30(1):408-418. doi:10.1016/j.foodhyd.2012.07.007

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Title: Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour
Author:
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:
The water sorption capacity (WSC) of starch films containing, or not, glycerol (1:0.25 starch:glycerol ratio) and fatty (palmitic, stearic and oleic) acids (1:0.15 starch:fatty acid ratio) was analysed at 10, 25 and 40 ...[+]
Subjects: Starch , Fatty acids , Isotherms , Glass transition , Tensile properties
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2012.07.007
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodhyd.2012.07.007
Thanks:
The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2010-20694, con-financed with FEDER founds. A. Jimenez also thanks Conselleria de Educacio ...[+]
Type: Artículo

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