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EFFECT of PLASTICIZER LEVEL and TEMPERATURE ON WATER VAPOR TRANSMISSION of CELLULOSE‐BASED EDIBLE FILMS
MANJEET S. CHINNAN,
HYUN J. PARK
Research output
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Article
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peer-review
72
Citations (Scopus)
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Dive into the research topics of 'EFFECT of PLASTICIZER LEVEL and TEMPERATURE ON WATER VAPOR TRANSMISSION of CELLULOSE‐BASED EDIBLE FILMS'. Together they form a unique fingerprint.
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Keyphrases
Permeability Coefficient
100%
Water Vapor Permeability
100%
Water Vapor Transmission
100%
Polyethylene Glycol
75%
Hydroxypropyl Methylcellulose
75%
Cellulose Film
75%
Methylcellulose Films
50%
Temperature Effect
25%
Cellulose
25%
Edible Film
25%
Methylcellulose
25%
Low Activation Energy
25%
Water Activity
25%
Food Packaging Materials
25%
Typical Food
25%
Plasticizer Concentration
25%
Water Sorption Isotherm
25%
Equilibrium Moisture Content
25%
Material Science
Water Vapor
100%
Cellulose Films
100%
Film
80%
Polyethylene Glycol
60%
Activation Energy
20%
Packaging Material
20%
Plasticizer
20%
Chemical Engineering
Film
100%
Polyethylene Glycol
33%
Food Science
Equilibrium Moisture Content
100%