Extrusion processing and characterization of edible starch films with different amylose contents

By Ming Li, Peng Liu, W. Zou, Long Yu, Fengwei Xie, Huayin Pu, Hongsheng Liu, Ling Chen. 2011

212 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/08bc262c9cfed0bb087113943ab414ffec132919

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. A. Chiralt
2. A. Jiménez
3. M. Fabra
4. P. Talens
5. C. González-Martínez
6. M. Cháfer

In Nutrition and Dietetics

1. M. Fabra
2. A. Jiménez
3. P. Talens
4. A. Chiralt

Citations in the corpus

• Edible and Biodegradable Starch Films: A Review (2012, background): “In this way, Li et al. (2011) varied the temperature between 60 and 180 °C along the extruder screw.”
• New starches are the trend for industry applications: a review. (2014, background): “The use of edible films in the food industry has been constantly increasing, and starch-based films play a key role in the food industry because starch is abundant, inexpensive, naturally renewable, biodegradable polysaccharide industries especially food products and more readily available worldwide”