Preparation and physicochemistry properties of smart edible films based on gelatin–starch nanoparticles

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第14期|共9页
• 作者

  Tao Furong; Shi Chengmei; Cui Yuezhi;

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• 作者单位

  Shandong Provincial Key Laboratory of Fine ChemicalsQilu University of Technology (Shandong Academy of Sciences)Jinan China;

  Shandong Provincial Key Laboratory of Fine ChemicalsQilu University of Technology (Shandong Academy of Sciences)Jinan China;

  Shandong Provincial Key Laboratory of Fine ChemicalsQilu University of Technology (Shandong Academy of Sciences)Jinan China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  starch; gelatin; edible films and coating; crosslinking; food fresh‐keeping;

  机译：淀粉;明胶;可食用的薄膜和涂层;交联;食物新鲜保持;