Optimization of the Ratio of Sodium Carboxymethyl Cellulose, Sodium Alginate and Guar Gum in Ternary Mixed Film and Performance Analysis of the Film

Optimization of the Ratio of Sodium Carboxymethyl Cellulose, Sodium Alginate and Guar Gum in Ternary Mixed Film and Performance Analysis of the Film

The edible film with barrier property can restrain food oxidation rancidity and improve the effect of storage and preservation when applied to food. In this study, sodium carboxymethyl cellulose, sodium alginate and guar gum were used as film forming materials, oxygen resistance and water vapor perm...

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Bibliographic Details
Main Authors: Yu SONG, Juanjuan WANG, Lingdong MENG, Shixin LI, Yun LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-11-01
Series:Shipin gongye ke-ji
Subjects:
edible film
d-optimal mixture design
sodium carboxymethylcellulose
sodium alginate
guar gum
performance
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120281

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