Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere

By P. Barreto, A. Pires, V. Soldi. 2003

257 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/db1f64985dd0761d64bf4821aed5f70d22105bc8

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In Biomaterials

1. M. Arrieta
2. M. C. Garrigós
3. A. Jiménez
4. M. Peltzer

In Food Science

1. A. Jiménez

Citations in the corpus

• Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, unknown): “sodium caseinate and gelatin (Barreto et al., 2003).”
• Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol (2013, background): “these films during heating could be explained by the gradual loss of the initial ordered structure of the polymer matrix, since inter and intra-molecular hydrogen bonding are broken up at raising temperatures (Barreto et al., 2003).”