Chapter 61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films
- Dr. David S. Reid President2,
- Dr. Tanaboon Sajjaanantakul3,
- Dr. Peter J. Lillford4 and
- Dr. Sanguansri Charoenrein5
Published Online: 14 MAY 2010
Copyright © 2010 Blackwell Publishing
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
How to Cite
Thirathumthavorn, D., Charoenrein, S. and Krochta, J. M. (2010) Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch61
Department of Food Science and Technology, University of California, Davis, California, USA
Kasetsart University, Thailand
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
Print ISBN: 9780813812731
Online ISBN: 9780470958193
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