The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Review: Nanocomposites in Food Packaging
Abstract
ABSTRACT: The development of nanocomposites is a new strategy to improve physical properties of polymers, including mechanical strength, thermal stability, and gas barrier properties. The most promising nanoscale size fillers are montmorillonite and kaolinite clays. Graphite nanoplates are currently under study. In food packaging, a major emphasis is on the development of high barrier properties against the migration of oxygen, carbon dioxide, flavor compounds, and water vapor. Decreasing water vapor permeability is a critical issue in the development of biopolymers as sustainable packaging materials. The nanoscale plate morphology of clays and other fillers promotes the development of gas barrier properties. Several examples are cited. Challenges remain in increasing the compatibility between clays and polymers and reaching complete dispersion of nanoplates. Nanocomposites may advance the utilization of biopolymers in food packaging.
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Cites
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Cited by
Nanotechnology in food science: Functionality, applicability, and safety assessment
He, X., & Hwang, H.-M. (2016) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2016.06.001 · Cited by 474
Nanotechnology in agro-food: From field to plate
Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., & Kumar, A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.01.005 · Cited by 437
Nanotechnology: An Untapped Resource for Food Packaging
Sharma, C., Dhiman, R., Rokana, N., & Panwar, H. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.01735 · Cited by 389
Nanomaterials in food and agriculture: An overview on their safety concerns and regulatory issues
Jain, A., Ranjan, S., Dasgupta, N., & Ramalingam, C. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1160363 · Cited by 367
Nanostructures: Current uses and future applications in food science
Pathakoti, K., Manubolu, M., & Hwang, H.-M. (2017) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2017.02.004 · Cited by 339
Metadata
- Authors
- Arora, A., & Padua, G. W.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2010-01
- Volume
- 75
- Issue
- 1
- Pages
- R43-9
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1984012670
- Cited by
- 735
- References
- 3
- FWCI
- 19.23
- Type
- journal article
- Language
- en
- Open access
- closed
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