Kenaf (Hibiscus cannabinus L.) fibre based bio-materials: A review on processing and properties
M Ramesh - Progress in Materials Science, 2016 - Elsevier
The non-wood plants became an alternative solution or source of fibrous material in this
millennium due to increasing population and industrialization along with better education. In …
millennium due to increasing population and industrialization along with better education. In …
Galactomannans use in the development of edible films/coatings for food applications
MA Cerqueira, AI Bourbon, AC Pinheiro… - Trends in Food Science …, 2011 - Elsevier
Innovations constantly appear in food packaging, always aiming at creating a more efficient
quality preservation system while improving foods' attractiveness and marketability. The …
quality preservation system while improving foods' attractiveness and marketability. The …
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
D Muscat, B Adhikari, R Adhikari… - Journal of Food …, 2012 - Elsevier
In this study, the film forming behaviour of low amylose (LA) and high amylose (HA) starches
was studied. The starch-alone and a blend of plasticizer (polyol)–starch films were …
was studied. The starch-alone and a blend of plasticizer (polyol)–starch films were …
Preparation and characterization of tragacanth–locust bean gum edible blend films
The present work introduces the structure and physicomechanical properties of a novel
blend film made from binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at …
blend film made from binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at …
Natural gums of plant origin as edible coatings for food industry applications
Natural plant-based gums and their derivatives are widely utilized in food industries,
however, their applications as edible coatings to extend fresh fruits and vegetable shelf-life …
however, their applications as edible coatings to extend fresh fruits and vegetable shelf-life …
Physical and antimicrobial properties of zein and methyl cellulose composite films with plasticizers of oleic acid and polyethylene glycol
L Zhou, Y Wang - Lwt, 2021 - Elsevier
Antimicrobial edible films made by biopolymers have potential applications in food
packaging. They can reduce environmental pollution and prevent the growth of pathogens …
packaging. They can reduce environmental pollution and prevent the growth of pathogens …
Cellulose derivatives-snail slime films: New disposable eco-friendly materials for food packaging
MF Di Filippo, LS Dolci, L Liccardo, A Bigi, F Bonvicini… - Food …, 2021 - Elsevier
In recent decades, synthetic plastic polymers have been the most practical and economical
solution for packaging applications due to their low cost, availability, excellent optical …
solution for packaging applications due to their low cost, availability, excellent optical …
Properties of galactomannans and their textile-related applications—A concise review
Galactomannans are reserve carbohydrates in legume plants and are primarily extracted
from their seeds. They contain galactose side chains throughout the mannose backbone …
from their seeds. They contain galactose side chains throughout the mannose backbone …
Functional properties of chitosan films modified by snail mucus extract
MF Di Filippo, S Panzavolta, B Albertini… - International journal of …, 2020 - Elsevier
Snail mucus is an attractive natural substance, which is increasingly used in cosmetic
creams and syrups thanks to its emollient, moisturizing, protective and reparative properties …
creams and syrups thanks to its emollient, moisturizing, protective and reparative properties …
Synergistic interactions of locust bean gum with whey proteins: effect on physicochemical and microstructural properties of whey protein-based films
Locust bean gum synergistic interactions with whey proteins are widely described in terms of
functional properties. The aim of this work is to assess how these interactions affect whey …
functional properties. The aim of this work is to assess how these interactions affect whey …