2012
DOI: 10.1016/j.foodhyd.2012.03.004
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Abstract: The development of mixed systems, formed by locust bean gum (LBG), and k-carrageenan (k-car) can offer new interesting applications such as the development of edible films with particular properties. kcar/LBG blend films with different ratios were developed, and their effects on films' physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the in… Show more

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Cited by 279 publications
(130 citation statements)
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“…4b indicates the specific site-binding of -carrageenan in the potassium form due to the cation exchange process implemented in this work. A typical non-crystalline aggregate supporting irregular junction zones is reflected in the diffractogram with one sharp peak (2Â = 28.06 • ), as reported by Martins et al (2012). The thiamin and potassium dihydrogen sulphate crystals, positioned on the top of this presentation, exhibit multiple sharp peaks between 5 and 70 • .…”
Section: Molecular Morphology Of Condensed Carbohydrate/thiamin Matricessupporting
confidence: 64%
“…4b indicates the specific site-binding of -carrageenan in the potassium form due to the cation exchange process implemented in this work. A typical non-crystalline aggregate supporting irregular junction zones is reflected in the diffractogram with one sharp peak (2Â = 28.06 • ), as reported by Martins et al (2012). The thiamin and potassium dihydrogen sulphate crystals, positioned on the top of this presentation, exhibit multiple sharp peaks between 5 and 70 • .…”
Section: Molecular Morphology Of Condensed Carbohydrate/thiamin Matricessupporting
confidence: 64%
“…The final remaining mass content for all samples accounted for nearly 30% of the initial mass. Hug et al 2012 andMartins et al 2012 also showed non-degraded material approximately around 20 to 40% at a degradation temperature of 500 to 600 °C. …”
Section: Thermogravimetric Analysismentioning
confidence: 91%
“…Naturally sourced materials such as starch are an alternative for use as films or coverings for fruits (Pan, Chen, & Lai, 2013) and vegetables (Das, Dutta, & Mahanta, 2013). For meat products, several different biodegradable materials have been proposed as coatings including polysaccharides such as chitosan (Kanatt, Rao, Chawla, & Sharma, 2013), cellulose (Luchansky & Call, 2004), carrageenans (Martins et al, 2012), alginate (Juck, Neetoo, & Chen, 2010), pectins (Kang et al, 2007) and their various formulations (Bierhalz, Da Silva, & Kieckbusch, 2012) as well as proteins including gelatin, corn proteins and collagen (Lungu & Johnson, 2005). One potential source of food packaging and coatings that has been less studied is film from starches.…”
Section: Introductionmentioning
confidence: 99%