Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

Glycerol-plasticized gelatin edible films with a new kind of dialdehyde polysaccharide, dialdehyde carboxymethyl cellulose (DCMC) as crosslinking agent are successful prepared using casting techniques. The mechanical properties, thermal stability, light barrier properties, swelling behavior as well...

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Veröffentlicht in:	Food hydrocolloids 2012-05, Vol.27 (1), p.22-29
Hauptverfasser:	Mu, Changdao, Guo, Jimin, Li, Xinying, Lin, Wei, Li, Defu
Format:	Artikel
Sprache:	eng
Schlagworte:	Barriers Biological and medical sciences Carboxymethyl cellulose carboxymethylcellulose Crosslinking Dialdehyde carboxymethyl cellulose Edible Edible film edible films Food additives Food industries Fundamental and applied biological sciences. Psychology Gelatin Gelatins General aspects glycerol Handling, storage, packaging, transport Mechanical properties oxidation Permeability tensile strength Thermal stability Transparency ultraviolet radiation Water vapor WVP
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