Near-infrared chemical imaging and its correlation with the mechanical properties of chitosan-gelatin edible films
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- 作者：F. Palmaa ; fvpalma@uc.cl" class="auth_mail" title="E-mail the corresponding author ; B. Michniak-Kohnb ; michniak@dls.rutgers.edu" class="auth_mail" title="E-mail the corresponding author ; J.R. Pé ; rez-Correaa ; perez@ing.puc.cl" class="auth_mail" title="E-mail the corresponding author ; E. Hernandezc ; eduardo.hernandez1@upr.edu" class="auth_mail" title="E-mail the corresponding author ; R.J. Romañ ; achc ; rodolfoj.romanach@upr.edu" class="auth_mail" title="E-mail the corresponding author ; L.M. Valenzuelaa ; d ; lvalenzr@ing.puc.cl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hydrocolloid ; Near-infrared spectroscopy ; Plasticizer ; Molecular interaction ; Tensile strength
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 January 2016
- 年：2016
- 卷：136
- 期：Complete
- 页码：409-417
- 全文大小：2080 K
文摘
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NIR-CI was used to characterize the molecular interaction in edible films.
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PEG 400 and glycerol showed the greatest interaction with the polymers.
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Triacetin showed the lowest interaction with the polymers.
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Tensile strength correlates best with the variability of gelatin and chitosan.