Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

By Ramos Óscar L.   Fernandes João C.   Silva Sara I.   Pintado Manuela E.   Malcata F. Xavier  

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 6, 2012-06 ,pp. : 533-552

Taylor & Francis Ltd

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Edible Films and Coatings: Tomorrow's Packagings: A Review

By Debeaufort Frédéric   Quezada-Gallo Jesùs-Alberto   Voilley Andrée  

Critical Reviews in Food Science and Nutrition, Vol. 38, Iss. 4, 1998-05 ,pp. : 299-313

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The Effect of Molecular Weight of Constituents on Properties of Cellulose-based Edible Films

By Ayranci E.   Buyuktas B.S.   Cetin E.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 1, 1997-02 ,pp. : 101-104

Academic Press

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Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

By Valencia-Chamorro Silvia A.   Palou Lluís   del Río Miguel A.   Pérez-Gago María B.  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 9, 2011-10 ,pp. : 872-900

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Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

By Morillon Valérie  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 1, 2002-01 ,pp. : 67-89

Taylor & Francis Ltd

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