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Edible films-based on k-carrageenan/Locust bean gum – effects of different polysaccharide ratios on film properties

机译：基于角叉菜胶/刺槐豆胶的可食用薄膜–不同多糖比例对薄膜性能的影响

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Martins Joana; Cerqueira M. A.; Bourbon A. I.; Pinheiro A. C.; Vicente A. A.;
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年度 2011
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正文语种 eng
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1. Water sorption and water vapour permeability properties of polysaccharide(locust bean gum) based edible films [J] . Aydinli M., Tutas M. LWT-Food Science & Technology . 2000,第1期

机译：多糖（刺槐豆胶）基可食性薄膜的吸水和透湿性
2. Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof [J] . Joana T. Martins, Miguel A. Cerqueira, Ana I. Bourbon, Food Hydrocolloids . 2012,第2期

机译：κ-角叉菜胶和刺槐豆胶对由其制成的可食用膜的理化性质的协同作用
3. Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties [J] . Erick C. Téllez-Rangel, Eva Rodríguez-Huezo, Alfonso Totosaus Emirates Journal of Food and Agriculture . 2018,第5期

机译：结冷胶，黄原胶或刺槐豆胶和/或乳化玉米油对蛋白质可食用膜性能的影响
4. Edible films-based on κ-carrageenan/Locust bean gum – effects of different polysaccharide ratios on film properties [C] . Martins J. T., Cerqueira M. A., Bourbon A. I., International congress on engineering and food . 2011

机译：可食用薄膜 - 基于κ树叉菜胶/刺槐豆胶 - 不同多糖比对薄膜性质的影响
5. Functional properties of locust bean gum and lambda-carrageenan mixtures in dairy creams. [D] . Camacho Vidal, Maria del Mar. 1998

机译：乳脂中的刺槐豆胶和λ-角叉菜胶混合物的功能特性。
6. Preparation and characterization of biocomposite films of carrageenan/locust bean gum/montmorrillonite for transdermal delivery of curcumin [O] . Ramanjot Kaur, Ameya Sharma, Vivek Puri, 2019

机译：角叉菜胶/刺槐豆胶/蒙脱土用于姜黄素透皮递送的生物复合膜的制备和表征
7. Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof [O] . Martins Joana, Cerqueira M. A., Bourbon A. I., 2012

机译：κ-角叉菜胶和刺槐豆胶对由其制成的可食用膜的理化性质的协同作用

Edible films-based on k-carrageenan/Locust bean gum – effects of different polysaccharide ratios on film properties

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