Effects of lipids on mechanical and moisture barrier properties of edible gellan film

By L. Yang, A. Paulson. 2000

345 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/3a6a5a1aa0163083d35c8b26eb8653dbda678a97

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In Biomaterials

In Food Science

Citations in the corpus

Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “Permeation describes the rate at which gas (or vapor) is transferred through the packaging material, influenced by the variation in unit pressure among the two sides of the material at stated humidity and temperature conditions [73].”
Development and characterization of edible chitosan/olive oil emulsion films (2012, background): “Yang and Paulson (2000) also noticed an important sharp increase”
Eco-friendly synthesis, characterization and properties of a sodium carboxymethyl cellulose/graphene oxide nanocomposite film (2013, background): “Thus, there have been many studies to improve the mechanical properties of polysaccharide-based films by incorporation of hydrophobic materials and plasticizers (Gontard et al. 1993; Hagenmaier and Shaw 1990; Maftoonazad et al. 2008; Park et al. 1993; Yang and Paulson 2000).”
Protein-Based Edible Films: Characteristics and Improvement of Properties (2012, background): “The molecular size, configuration and total number of functional groups of the plasticizer, as well as its compatibility with the polymer, could affect the interactions between the plasticizer and the polymer (Yang & Paulson, 2000).”
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids (2015, background): “…water vapour barrier properties can take place as a result of interactions between 348 different components (Gontard, Duchez, Cuq & Guilbert, 1994; Yang & Paulson, 2000) 349 The effect of film ageing on the water vapour barrier capacity of films was different, 350 depending on the film…”
Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers (2011, result): “These observations are consistent with the finding of different researchers in related systems such as films prepared from protein–lipid emulsions (Monedero et al., 2009; Yang and Paulson, 2000; Prodpran et al., 2007) or reinforced by nanoclays (Tunç and Duman, 2010).”