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Edible films
a-Casein film prepared using transglutiminase
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CMC and hydroxylpropyl cellulose-versatile gums for food use
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Comparative study of the water permeability of edible film composed of Arabic gum and of glycerolmonostearate
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Edible and water soluble films
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Edible coating isolates oxygen and moisture, controls structure Ò seals in flavor
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Edible films and coatings from soymilk and soy protein
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Edible films and coatings from wheat and corn proteins
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Effect of plasticizer level and temperature on water vapor transmission of cellulose-based edible films
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Hydrophobic films and their efficiency against moisture transfer. 1. influence of the film preparation technique
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Lipid-based edible films and coatings
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Mechanical properties of and water vapor transferability through whey protein films
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Methylcellulose films to prevent lipid migration in confectionery products
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Microwave technology points to creative routes for new product ideas, developments
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Milk-protein based edible films and coatings
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Moisture permeability of edible films made with fatty acid and (Hydroxypropyl) methylcellulose
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New technologies for the food industry
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Sorbic acid and potassium sorbate permeability of an edible methylcellulose-palmitic acid film: water activity and pH effects
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Use of an edible film to maintain water vapor gradients in foods
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Water vapor permeability of edible bilayer films
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