2016
DOI: 10.1016/j.foodhyd.2015.12.005
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Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

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Cited by 124 publications
(68 citation statements)
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“…During heat sealing process, the surface of films underwent melting via applied heat. This could promote the interfacial interactions across the contact surfaces, thus yielding the sufficient seal strength to the sealed film . From Table , the sealing strength were increased first and then declined with the addition of PBAT.…”
Section: Resultsmentioning
confidence: 93%
“…During heat sealing process, the surface of films underwent melting via applied heat. This could promote the interfacial interactions across the contact surfaces, thus yielding the sufficient seal strength to the sealed film . From Table , the sealing strength were increased first and then declined with the addition of PBAT.…”
Section: Resultsmentioning
confidence: 93%
“…The T g of the OSG film was 167.84 °C, whereas T m and Δ H f were not detected. In general, the T g of fish skin gelatin is about 81 °C (Tongnuanchan and others ). This difference in T g values might be explained by the difference in film preparation and the mobility of the gelatin chain (Molinaro and others ).…”
Section: Resultsmentioning
confidence: 99%
“…In general the seal strength of a heat sealed flexible pouch may vary, and can depend on the types of materials used for the sealing layer, the seal temperature, dwell time and pressure of the sealing jaw [1][2]. Since seal strength is one of the most important quality characteristics for evaluating packaging performance, researchers have attempted to analyze the seal strength of flexible packaging by varying packaging materials or sealing parameters by using standard testing procedures [3][4][5][6][7][8][9][10].…”
Section: Introductionmentioning
confidence: 99%