Preparation and characterization of mung bean starch edible films using citric acid as cross-linking agent
Shunwen Yao, Be-Jen Wang, Yih‐Ming Weng
Topics & Concepts
Oxygen permeabilityUltimate tensile strengthContact angleCitric acidMaterials scienceSolubilityFourier transform infrared spectroscopyElongationAbsorption of waterChemical engineeringStarchNuclear chemistryPolymer chemistryChemistryOrganic chemistryComposite materialOxygenEngineeringNanocomposite Films for Food PackagingAdvanced Cellulose Research Studiesbiodegradable polymer synthesis and properties