Water barrier properties of starch-clay nanocomposite films Propriedades de barreira à água de filmes de nanocompósitos de amido e argila
The functional properties of corn starch based films were improved by incorporating nanoclay (Montmorillonite). Nanoclay was incorporated in the polymer matrix using two different methodologies and the films were formed by casting. The effect of film preparation methodology and of the nanoclay conce...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2012-09-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300004 |