Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff’ base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated...

Descripción completa

Detalles Bibliográficos
Autores principales: Dong, Yuhao, Chen, Hao, Qiao, Peng, Liu, Zijing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6960496/
https://www.ncbi.nlm.nih.gov/pubmed/31835840
http://dx.doi.org/10.3390/polym11122065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6960496/
https://www.ncbi.nlm.nih.gov/pubmed/31835840
http://dx.doi.org/10.3390/polym11122065

Ejemplares similares