Physicochemical properties of alginate-based films: effect of ionic crosslinking and mannuronic and guluronic acid ratio

Abstract The use of alginates as films in food applications has increased in the recent years due to their swelling capacity and overall functionality. This behaviour is a result of their capacity to crosslink with Ca2+ ion. Aiming to fully understand the effect of calcium chloride (CaCl2) crosslink...

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Bibliographic Details
Main Author: Costa, Maria J. (author)
Other Authors: Marques, Arlete L. (author), Pastrana, Lorenzo M. (author), Teixeira, J. A. (author), Sillankorva, Sanna (author), Cerqueira, Miguel Ângelo Parente Ribeiro (author)
Format: article
Language:eng
Published: 2018
Subjects:
Edible film
Packaging
Physicochemical properties
Polysaccharide
Science & Technology
Online Access:http://hdl.handle.net/1822/55078
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/55078

Internet

http://hdl.handle.net/1822/55078

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