Characterization of quinoa protein–chitosan blend edible films

Lilian Abugoch; Cristián Tapia; Maria C. Villamán; Mehrdad Yazdani‐Pedram; Mario Díaz‐Dosque

doi:10.1016/j.foodhyd.2010.08.008

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Characterization of quinoa protein–chitosan blend edible films

Lilian Abugoch Cristián Tapia Maria C. Villamán Mehrdad Yazdani‐Pedram Mario Díaz‐Dosque

Year: 2010 Journal: Food Hydrocolloids Vol: 25 (5)Pages: 879-886 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2010.08.008

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Keywords:

Fourier transform infrared spectroscopy Materials science Plasticizer Chitosan Chemical engineering Ultimate tensile strength Sorption Casting Elongation Biopolymer Polymer blend Swelling Polymer chemistry Composite material Chemistry Polymer Adsorption Organic chemistry

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Nanocomposite Films for Food Packaging

Physical Sciences → Materials Science → Biomaterials

Conducting polymers and applications

Physical Sciences → Materials Science → Polymers and Plastics

Nanoparticles: synthesis and applications

Physical Sciences → Materials Science → Materials Chemistry

Characterization of quinoa protein–chitosan blend edible films

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