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Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

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dc.contributor.authorBae, Ho J.-
dc.contributor.authorPark, Hyun J.-
dc.contributor.authorHong, Seung I.-
dc.contributor.authorByun, Young J.-
dc.contributor.authorDarby, Duncan O.-
dc.contributor.authorKimmel, Robert M.-
dc.contributor.authorWhiteside, William S.-
dc.date.accessioned2021-09-08T16:01:11Z-
dc.date.available2021-09-08T16:01:11Z-
dc.date.created2021-06-10-
dc.date.issued2009-07-
dc.identifier.issn0023-6438-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/119793-
dc.description.abstractThe effect of clay content, homogenization RPM, and pH on the mechanical and barrier properties of fish gelatin/nanoclay composite films was investigated. The addition of 5% nanoclay (w/w) increased the tensile strength from 30.31 +/- 2.37 MPa to 40.71 +/- 3.30 MPa. The 9 g clay/100 g gelatin film exhibited the largest improvements in oxygen and water barrier properties. Oxygen permeability decreased from 402.8 x 10(-6) 0.7 x 10(-6) g m/m(2) dayatm to 114.4 x 10(-6) +/- 16.2 x 10(-6) g m/m(2) day atm and the water vapor permeability decreased from 31.2 X 10(-3) +/- 1.6 x 10(-3) ng m/m(2) s Pa to 8.1 X 10(-3) +/- 0.1 X 10(-3) ng m/m(2) s Pa. The XRD and TEM observation suggested that the ultrasonication treatment (30 min at 40% output) resulted in exfoliation of the silicates. (C) 2008 Published by Elsevier Ltd.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherELSEVIER-
dc.subjectEDIBLE FILMS-
dc.subjectFUNCTIONAL-PROPERTIES-
dc.subjectRELATIVE-HUMIDITY-
dc.subjectGELATIN-
dc.subjectTRANSGLUTAMINASE-
dc.subjectPERMEABILITIES-
dc.subjectPROTEINS-
dc.subjectOXYGEN-
dc.titleEffect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films-
dc.typeArticle-
dc.contributor.affiliatedAuthorPark, Hyun J.-
dc.identifier.doi10.1016/j.lwt.2008.12.016-
dc.identifier.scopusid2-s2.0-62549097703-
dc.identifier.wosid000265771200022-
dc.identifier.bibliographicCitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.42, no.6, pp.1179 - 1186-
dc.relation.isPartOfLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.citation.titleLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.citation.volume42-
dc.citation.number6-
dc.citation.startPage1179-
dc.citation.endPage1186-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusEDIBLE FILMS-
dc.subject.keywordPlusFUNCTIONAL-PROPERTIES-
dc.subject.keywordPlusRELATIVE-HUMIDITY-
dc.subject.keywordPlusGELATIN-
dc.subject.keywordPlusTRANSGLUTAMINASE-
dc.subject.keywordPlusPERMEABILITIES-
dc.subject.keywordPlusPROTEINS-
dc.subject.keywordPlusOXYGEN-
dc.subject.keywordAuthorFish gelatin-
dc.subject.keywordAuthorNanoclay-
dc.subject.keywordAuthorFilm-
dc.subject.keywordAuthorUltrasonication-
dc.subject.keywordAuthorBiopolymer-
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