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Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties
17/17 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
15 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 17 checked references that resolve
resolves10.1111/j.1365-2621.1992.tb05453.x
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
resolves10.1111/j.1365-2621.1993.tb03246.x
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
resolves10.1111/j.1365-2621.1989.tb05120.x
Barrier Properties and Surface Characteristics of Edible, Bilayer Films
resolves10.1111/j.1365-2621.1989.tb05121.x
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
resolves10.1111/j.1365-2621.1984.tb12826.x
Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film
resolves10.1016/B978-0-12-223150-6.50039-0
The Influence of Water on Textural Parameters in Foods at Intermediate Moisture Levels
resolves10.1111/j.1745-4603.1970.tb00731.x
TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTION
resolves10.1111/j.1365-2621.1989.tb05118.x
An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation
resolves10.1111/j.1365-2621.1989.tb05119.x
An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System
resolves10.1111/j.1365-2621.1979.tb10062.x
CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS
resolves10.1111/j.1365-2621.1980.tb06528.x
INFLUENCE OF RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL STATE OF LACTOSE IN SPRAY‐DRIED SWEET WHEY POWDERS
resolves10.1111/j.1365-2621.1973.tb02075.x
INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICS
The 15 references without a DOI — listed, not checked
no DOI — not checkedASTM. (1983). “Standard Test Methods for Water Vapor Transmission of Materials ” Method 15.09: E96.American Society for Testing and Material Philadelphia PA.
no DOI — not checkedTransport Processes
no DOI — not checkedOptical Methods for Measuring Brightness, Whiteness, Reflectance and Opacity for Paper
no DOI — not checkedPost‐storage application of TAL‐Prolong on apples from controlled atmosphere storage
no DOI — not checkedMethods of Producing Zein‐Coated Confectionery
no DOI — not checkedthe relationship of wax crystal structure to the water vapor transmission rate of wax film
no DOI — not checkedGontard N.(1991).Films et enrobages comestibles étude et amélioration des propriétés filmogènes du gluten.Sc.D. thesis Université de Montpellier II Montpellier France .
no DOI — not checkedFood Pack‐aging and Preservation
no DOI — not checkedL'emballage des Denrées Alimentaires de Grande Consommation
no DOI — not checkedThe Bimolecular Lipid Membrane: A System
no DOI — not checkedFactors affecting water‐vapor transfer through food packaging films
no DOI — not checkedEdible films and coatings: A review
no DOI — not checkedKrochta J.M. Pavlath A.E.&Goodman N.(1989).Edible films from casein‐lipid emulsions for lightly‐processed fruits and vegetables.Communication International Congress on Engineering and Food n°5 28 May‐3 June Cologne Germany.
no DOI — not checkedLowings P.H.&Cutts D.F.(1982).the Preservation of Fresh Fruits and Vegetables.Proceeding of Institute of Food Science and Technicology Annual Symposium July Nottingham UK Pp.52–67.
no DOI — not checkedUkai N. Ishibashi S. Tsutsumi T.&Marakami K.(1976).Preservation of Agricultural Products.U.S. Patent N°3 997 674.
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