Galactomannans use in the development of edible films/coatings for food applications

By M. Cerqueira, A. I. Bourbon, A. Pinheiro, J. Martins, B. Souza, José António Couto Teixeira, António Augusto Vicente. 2011

220 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/aaff1fddb3c2c7a3fba6ea82a3ed55237c9e57db

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In Biomaterials

1. M. Cerqueira
2. A. Marques
3. S. Sillankorva
4. José António Couto Teixeira
5. M. J. Costa
6. L. Pastrana

In Food Science

1. M. Cerqueira
2. José António Couto Teixeira
3. L. Pastrana

In Plant Science

1. José António Couto Teixeira

Citations in the corpus

• Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach (2018, unknown): “…of polymers such as starch (Chiumarelli & Hubinger, 2014), pectin (Taqui & Stamatin, 2014), chitosan (Elsabee & Abdou, 2013), galactomannans (Cerqueira et al., 2011), alginate (Guerreiro, Gago, Faleiro, Miguel, & Antunes, 2015), proteins (Belyamani, Prochazka, Assezat, & Debeaufort, 2014),…”
• Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio (2018, background): “This growth is due to the increasing interest on newmaterials using bio-based and biodegradable polymers to replace the nonbiodegradable and petroleum-based ones, but also for the development of newand innovative food products (Cerqueira, Teixeira,& Vicente, 2016; Cerqueira et al., 2011).”