Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

Properties of glycerol-plasticised cassava starch–carnauba wax emulsion films were studied as functions of carnauba wax/starch (CW/S) ratios. Increases in CW concentrations improved elongation, but impaired tensile strength and elastic modulus, suggesting a plasticising effect by CW and/or the emul...

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Principais autores: Ito, Edson Noriyuki, Santos, Talita M., Pinto, Alaídes M. B., Oliveira, Ana Vitoria de, Ribeiro, Halisson L., Caceres, Carlos Alberto, Azeredo, Henriette Monteiro Cordeiro de
Formato: article
Idioma:English
Publicado em: Wiley
Assuntos:
Biopolymers
Edible films
Food packaging
Lipids
Polysaccharides
Endereço do item:https://repositorio.ufrn.br/handle/123456789/41517
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https://repositorio.ufrn.br/handle/123456789/41517

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