124
Avella, M., De Vlieger, J. J., Errico, M. E., Fischer, S., Vacca, P., & Volpe, M. G. (2005).
Biodegradable starch/clay nanocomposite films for food packaging applications. Food
Chemistry, 93(3), 467–474. https://doi.org/10.1016/j.foodchem.2004.10.024.
Azeredo, H. M. C. d. (2009). Nanocomposites for food packaging applications. Food Research
International, 42(9), 1240–1253. https://doi.org/10.1016/j.foodres.2009.03.019.
Azeredo, H. M. C., Rosa, M. F., & Mattoso, L. H. C. (2017). Nanocellulose in bio-based food
packaging applications. Industrial Crops and Products, 97, 664–671. https://doi.org/10.1016/j.
indcrop.2016.03.013.
Azevedo, V. M., Dias, M. V., Borges, S. V., Costa, A. L. R., Silva, E. K., Medeiros, É. A. A., &
Soares, N. d. F. F. (2015). Development of whey protein isolate bio-nanocomposites: Effect of
montmorillonite and citric acid on structural, thermal, morphological and mechanical properties. Food Hydrocolloids, 48, 179–188. https://doi.org/10.1016/j.foodhyd.2015.02.014.
Azizi Samir, M. A. S., Alloin, F., & Dufresne, A. (2005). Review of recent research into cellulosic
whiskers, their properties and their application in nanocomposite field. Biomacromolecules,
6(2), 612–626. https://doi.org/10.1021/bm0493685.
Bae, H. J., Park, H. J., Hong, S. I., Byun, Y. J., Darby, D. O., Kimmel, R. M., & Whiteside,
W. S. (2009). Effect of clay content, homogenization RPM, pH, and ultrasonication on
mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films. LWT Food Science and Technology, 42(6), 1179–1186. https://doi.org/10.1016/j.lwt.2008.12.016.
Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Edible coatings for lightly processed fruits and vegetables. Horticulture Science, 30(1), 35–38.
Baur, J., & Silverman, E. (2007). Challenges and opportunities in multifunctional nanocomposite
structures for aerospace applications. MRS Bulletin, 32(4), 328–334. https://doi.org/10.1557/
mrs2007.231.
Bertolini, A. C. (2010). In A. C. Bertolini (Ed.), Starches: Characterization, properties, and applications. CRC Press.
Bilbao-Sainz, C., Bras, J., Williams, T., Sénechal, T., & Orts, W. (2011). HPMC reinforced with
different cellulose nano-particles. Carbohydrate Polymers, 86(4), 1549–1557. https://doi.
org/10.1016/j.carbpol.2011.06.060.
Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the
detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food
Engineering, 110(2), 208–213. https://doi.org/10.1016/j.jfoodeng.2011.05.034.
Bourtoom, T. (2009). Edible protein films: properties enhancement. International Food Research
Journal, 16(1), 1–9.
Bracone, M., Merino, D., González, J., Alvarez, V. A., & Gutiérrez, T. J. (2016). Chapter 6.
Nanopackaging from natural fillers and biopolymers for the development of active and
intelligent films. In S. Ikram & S. Ahmed (Eds.), Natural polymers: Derivatives, blends
and composites (pp. 119–155). New York. EE.UU: Editorial Nova Science Publishers, Inc.
isbn:978-1-63485-831-1.
Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative
food packaging solutions. Journal of Food Science, 73(8), R107–R116. https://doi.
org/10.1111/j.1750-3841.2008.01022.x.
Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849–875. https://doi.
org/10.1007/s11947-010-0434-1.
Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017). Polysaccharide-based films
and coatings for food packaging: A review. Food Hydrocolloids, 68, 136–148. https://doi.
org/10.1016/j.foodhyd.2016.09.009.
Celebi, H., & Kurt, A. (2015). Effects of processing on the properties of chitosan/cellulose nanocrystal films. Carbohydrate Polymers, 133, 284–293. https://doi.org/10.1016/j.
carbpol.2015.07.007.
H. Cakmak and E. Sogut
Avella, M., De Vlieger, J. J., Errico, M. E., Fischer, S., Vacca, P., & Volpe, M. G. (2005).
Biodegradable starch/clay nanocomposite films for food packaging applications. Food
Chemistry, 93(3), 467–474. https://doi.org/10.1016/j.foodchem.2004.10.024.
Azeredo, H. M. C. d. (2009). Nanocomposites for food packaging applications. Food Research
International, 42(9), 1240–1253. https://doi.org/10.1016/j.foodres.2009.03.019.
Azeredo, H. M. C., Rosa, M. F., & Mattoso, L. H. C. (2017). Nanocellulose in bio-based food
packaging applications. Industrial Crops and Products, 97, 664–671. https://doi.org/10.1016/j.
indcrop.2016.03.013.
Azevedo, V. M., Dias, M. V., Borges, S. V., Costa, A. L. R., Silva, E. K., Medeiros, É. A. A., &
Soares, N. d. F. F. (2015). Development of whey protein isolate bio-nanocomposites: Effect of
montmorillonite and citric acid on structural, thermal, morphological and mechanical properties. Food Hydrocolloids, 48, 179–188. https://doi.org/10.1016/j.foodhyd.2015.02.014.
Azizi Samir, M. A. S., Alloin, F., & Dufresne, A. (2005). Review of recent research into cellulosic
whiskers, their properties and their application in nanocomposite field. Biomacromolecules,
6(2), 612–626. https://doi.org/10.1021/bm0493685.
Bae, H. J., Park, H. J., Hong, S. I., Byun, Y. J., Darby, D. O., Kimmel, R. M., & Whiteside,
W. S. (2009). Effect of clay content, homogenization RPM, pH, and ultrasonication on
mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films. LWT Food Science and Technology, 42(6), 1179–1186. https://doi.org/10.1016/j.lwt.2008.12.016.
Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Edible coatings for lightly processed fruits and vegetables. Horticulture Science, 30(1), 35–38.
Baur, J., & Silverman, E. (2007). Challenges and opportunities in multifunctional nanocomposite
structures for aerospace applications. MRS Bulletin, 32(4), 328–334. https://doi.org/10.1557/
mrs2007.231.
Bertolini, A. C. (2010). In A. C. Bertolini (Ed.), Starches: Characterization, properties, and applications. CRC Press.
Bilbao-Sainz, C., Bras, J., Williams, T., Sénechal, T., & Orts, W. (2011). HPMC reinforced with
different cellulose nano-particles. Carbohydrate Polymers, 86(4), 1549–1557. https://doi.
org/10.1016/j.carbpol.2011.06.060.
Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the
detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food
Engineering, 110(2), 208–213. https://doi.org/10.1016/j.jfoodeng.2011.05.034.
Bourtoom, T. (2009). Edible protein films: properties enhancement. International Food Research
Journal, 16(1), 1–9.
Bracone, M., Merino, D., González, J., Alvarez, V. A., & Gutiérrez, T. J. (2016). Chapter 6.
Nanopackaging from natural fillers and biopolymers for the development of active and
intelligent films. In S. Ikram & S. Ahmed (Eds.), Natural polymers: Derivatives, blends
and composites (pp. 119–155). New York. EE.UU: Editorial Nova Science Publishers, Inc.
isbn:978-1-63485-831-1.
Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative
food packaging solutions. Journal of Food Science, 73(8), R107–R116. https://doi.
org/10.1111/j.1750-3841.2008.01022.x.
Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849–875. https://doi.
org/10.1007/s11947-010-0434-1.
Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017). Polysaccharide-based films
and coatings for food packaging: A review. Food Hydrocolloids, 68, 136–148. https://doi.
org/10.1016/j.foodhyd.2016.09.009.
Celebi, H., & Kurt, A. (2015). Effects of processing on the properties of chitosan/cellulose nanocrystal films. Carbohydrate Polymers, 133, 284–293. https://doi.org/10.1016/j.
carbpol.2015.07.007.
H. Cakmak and E. Sogut