The DOI matches its Crossref record.
Effect of surfactants and drying rate on barrier properties of emulsified edible films
Abstract
Summary: The effects of globule size, nature and concentration of surfactant, and drying duration of water vapour transmission rate and tensile strength of emulsified edible barriers containing methylcellulose and paraffin wax, were measured. of the six surfactants tested, 0.6% purified glycerol monostearate (GMS) produced films with the lowest water vapour transmission rates and the highest mechanical resistance. Longer drying times of film‐forming emulsions produced better barrier and mechanical properties. Control of the film forming emulsion stability allowed the reduction of the water vapour transfer rate by an order of magnitude.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Edible films and coatings: Structures, active functions and trends in their use
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.02.004 · Cited by 939
Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review
Morillon, V., Debeaufort, F., Blond, G., Capelle, M., & Voilley, A. (2002) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690290825466 · Cited by 527
Self-citation
Metadata
- Authors
- DEBEAUFORT, F., & VOILLEY, A.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1995-04
- Volume
- 30
- Issue
- 2
- Pages
- 183-190
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2019022822
- Cited by
- 169
- References
- 0
- FWCI
- 2.36
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of surfactants and drying rate on barrier properties of emulsified edible films. https://app.cochat.ai/papers/10.1111/j.1365-2621.1995.tb01370.x
- The paper
- DEBEAUFORT, F., & VOILLEY, A. (1995). Effect of surfactants and drying rate on barrier properties of emulsified edible films. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.1995.tb01370.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
