Permeability and Mechanical Properties of Cellulose‐Based Edible Films
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6) , 1361-1364
- https://doi.org/10.1111/j.1365-2621.1993.tb06183.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Temperature Effect on Oxygen Permeability of Edible Protein‐based FilmsJournal of Food Science, 1993
- Methylcellulose Films to Prevent Lipid Migration in Confectionery ProductsJournal of Food Science, 1991
- Edible Methylcellulose-Based Films as Moisture-Impermeable Barriers in Sundae Ice Cream ConesJournal of Food Science, 1990
- OXYGEN TRANSMISSION RATE of an EDIBLE METHYLCELLULOSE‐PALMITIC ACID FILM1Journal of Food Process Engineering, 1990
- Barrier Properties and Surface Characteristics of Edible, Bilayer FilmsJournal of Food Science, 1989
- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture BarrierJournal of Food Science, 1988
- Water Vapor Permeability of an Edible, Fatty Acid, Bilayer FilmJournal of Food Science, 1984
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Water vapour transmission properties of free polymer filmsJournal of Pharmacy and Pharmacology, 1966
- Film Coating Theory and PracticeJournal of Pharmaceutical Sciences, 1966