Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film
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- 作者：Jingdong Xiao ; Wenhang Wang ; wangwenhang@tust.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Kun Wang ; Yaowei Liu ; Anjun Liu ; laj@tust.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Shaojing Zhang ; Yana Zhao
- 关键词：Gelatin ; Palm oil ; Melting temperature ; Emulsion film ; Water resistance ; Mechanical property
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：243-251
- 全文大小：956 K
文摘
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Melting point shows strong effect on properties of gelatin-palm oil emulsion film.
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The influence is mainly related with size and phase state and of palm oil droplets.
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A satisfied performance of emulsion film can be achieved with optimization of oil degree.
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