Extrusion of pectin/starch blends plasticized with glycerol

By M. Fishman, D. Coffin, R. Konstance, C. Onwulata. 2000

203 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/13147ea38b02b77454b332f857094ddb902d2fc5

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. Jiménez
2. A. Chiralt
3. M. Fabra
4. P. Talens
5. L. Avérous
6. P. Halley
7. S. Sapuan
8. A. M. Nafchi

In Nutrition and Dietetics

1. L. Avérous
2. M. Fabra
3. A. Jiménez
4. P. Talens
5. A. Chiralt
6. P. Halley
7. M. Jawaid

Citations in the corpus

• Edible and Biodegradable Starch Films: A Review (2012, background): “Some of these techniques are generally used with starch in combination with both natural and petroleum-derived polymers (Fishman et al. 2000; Kim and Lee 2002; Frost et al. 2011).”
• Extrusion of soy protein with gelatin and sugars at low moisture content (2012, unknown): “…for many years; however, there are few commercial products on the market, mainly because extrusion parameters such as barrel temperature, moisture content, screw speed, and feed rate have significant influence on processability and must be still studied (Chen et al., 2007; Fishman et al., 2000).”
• Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects (2009, background): “It has been studied as a processing technique to process starch, starch-gelatin composites,([107]) pectin-starch composites,([63]) fruit-starch gels,([108]) and due to its flexible nature as a processing technique, it has the potential to extrude other systems containing biopolymers.”
• Extrusion processing and characterization of edible starch films with different amylose contents (2011, unknown): “, 1998) and glycerol (Bergo et al., 2010; Fishman et al., 2000; Yu et al., 2005) are the most commonly used plasticizers in starch-based materials.”
• Thermoplastic starches: Properties, challenges, and prospects (2013, methodology): “This category of reported studies show a theoretical basis for the observation of aging presented in different TPSs and the change in MW using various methods such as the dynamic mechanical thermal analysis (DMTA) [134], XRD [135], DSC [136–139], AFM [140–142], SEM, high-resolution optical microscop”
• Edible films from pectin: Physical-mechanical and antimicrobial properties - A review (2014, methodology): “In this way, Fishman et al. (2000) used extrusion for the development of edible films from pectin/starch blends plasticized with glycerol.”