Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application
Fish gelatin films added with different palm wax (PW) concentrations (0–60%) were analysed for the physical, mechanical, microstructural and water resistance properties. The results showed that the gelatin/palm wax (GP) films with higher PW concentration were thicker, opaquer, less stiff and more fl...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88722/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88722/ https://www.sciencedirect.com/science/article/pii/S2214289419304193 |
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