128
Gutiérrez, T. J., & Alvarez, V. A. (2017e). Films made by blending poly(ε-caprolactone) with
starch and flour from sagu rhizome grown at the Venezuelan Amazons. Journal Polymers and
the Environment, 25(3), 701–716. https://doi.org/10.1007/s10924-016-0861-9.
Gutiérrez, T. J., & Alvarez, V. A. (2018). Bionanocomposite films developed from corn starch and
natural and modified nano-clays with or without added blueberry extract. Food Hydrocolloids,
77, 407–420. https://doi.org/10.1016/j.foodhyd.2017.10.017.
Gutiérrez, T. J., & González, G. (2016). Effects of exposure to pulsed light on surface and structural
properties of edible films made from cassava and taro starch. Food and Bioprocess Technology,
9(11), 1812–1824. https://doi.org/10.1007/s11947-016-1765-3.
Gutiérrez, T. J., & González, G. (2017). Effect of cross-linking with Aloe vera gel on surface and
physicochemical properties of edible films made from plantain flour. Food Biophysics, 12(1),
11–22. https://doi.org/10.1007/s11483-016-9458-z.
Gutiérrez, T. J., Pérez, E., Guzmán, R., Tapia, M. S., & Famá, L. (2014). Physicochemical and
functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea
Trifida) and cassava (Manihot Esculenta) starch. Journal of Polymer and Biopolymer Physics
Chemistry, 2(1), 1–5. https://doi.org/10.12691/jpbpc-2-1-1.
Gutiérrez, T. J., Morales, N. J., Pérez, E., Tapia, M. S., & Famá, L. (2015a). Physico-chemical
study of edible films based on native and phosphating cush-cush yam and cassava starches.
Food Packaging and Shelf Life, 3, 1–8. https://doi.org/10.1016/j.fpsl.2014.09.002.
Gutiérrez, T. J., Tapia, M. S., Pérez, E., & Famá, L. (2015b). Structural and mechanical properties
of native and modified cush-cush yam and cassava starch edible films. Food Hydrocolloids, 45,
211–217. https://doi.org/10.1016/j.foodhyd.2014.11.017.
Gutiérrez, T. J., Tapia, M. S., Pérez, E., & Famá, L. (2015c). Edible films based on native and
phosphated 80:20 waxy:Normal corn starch. Starch-Stärke, 67(1–2), 90–97. https://doi.
org/10.1002/star.201400164.
Gutiérrez, T. J., Morales, N. J., Tapia, M. S., Pérez, E., & Famá, L. (2015d). Corn starch 80:20
“waxy”: Regular, “native” and phosphated, as bio-matrixes for edible films. Procedia Materials
Science, 8, 304–310. https://doi.org/10.1016/j.mspro.2015.04.077.
Gutiérrez, T. J., Guzmán, R., Medina Jaramillo, C., & Famá, L. (2016a). Effect of beet flour
on films made from biological macromolecules: Native and modified plantain flour.
International Journal of Biological Macromolecules, 82, 395–403. https://doi.org/10.1016/j.
ijbiomac.2015.10.020.
Gutiérrez, T. J., Suniaga, J., Monsalve, A., & García, N. L. (2016b). Influence of beet flour
on the relationship surface-properties of edible and intelligent films made from native
and modified plantain flour. Food Hydrocolloids, 54, 234–244. https://doi.org/10.1016/j.
foodhyd.2015.10.012.
Gutiérrez, T. J., González Seligra, P., Medina Jaramillo, C., Famá, L., & Goyanes, S. (2017a).
Chapter 14. Effect of filler properties on the antioxidant response of thermoplastic starch composites. In V. K. Thakur, M. K. Thakur, & M. R. Kessler (Eds.), Handbook of composites from
renewable materials (pp. 337–370). EE.UU. ISBN: 978-1-119-22362-7: WILEY-Scrivener
Publisher. https://doi.org/10.1002/9781119441632.ch14.
Gutiérrez, T. J., Ponce, A. G., & Alvarez, V. A. (2017b). Nano-clays from natural and modified montmorillonite with and without added blueberry extract for active and intelligent
food nanopackaging materials. Materials Chemistry and Physics, 194, 283–292. https://doi.
org/10.1016/j.matchemphys.2017.03.052.
Gutiérrez, T. J., Herniou-Julien, C., Álvarez, K., & Alvarez, V. A. (2018a). Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot
starch and wastes from wine manufacture. Carbohydrate Polymers, 184, 135–143. https://doi.
org/10.1016/j.carbpol.2017.12.039.
Gutiérrez, T. J., Ollier, R., & Alvarez, V. A. (2018b). Chapter 5. Surface properties of thermoplastic
starch materials reinforced with natural fillers. In V. K. Thakur & M. K. Thakur (Eds.), Functional
biopolymers (pp. 131–158). EE.UU. ISBN: 978-3-319-66416-3. eISBN: 978-3-319-66417-0:
Editorial Springer International Publishing. https://doi.org/10.1007/978-3-319-66417-0_5.
H. Cakmak and E. Sogut
Gutiérrez, T. J., & Alvarez, V. A. (2017e). Films made by blending poly(ε-caprolactone) with
starch and flour from sagu rhizome grown at the Venezuelan Amazons. Journal Polymers and
the Environment, 25(3), 701–716. https://doi.org/10.1007/s10924-016-0861-9.
Gutiérrez, T. J., & Alvarez, V. A. (2018). Bionanocomposite films developed from corn starch and
natural and modified nano-clays with or without added blueberry extract. Food Hydrocolloids,
77, 407–420. https://doi.org/10.1016/j.foodhyd.2017.10.017.
Gutiérrez, T. J., & González, G. (2016). Effects of exposure to pulsed light on surface and structural
properties of edible films made from cassava and taro starch. Food and Bioprocess Technology,
9(11), 1812–1824. https://doi.org/10.1007/s11947-016-1765-3.
Gutiérrez, T. J., & González, G. (2017). Effect of cross-linking with Aloe vera gel on surface and
physicochemical properties of edible films made from plantain flour. Food Biophysics, 12(1),
11–22. https://doi.org/10.1007/s11483-016-9458-z.
Gutiérrez, T. J., Pérez, E., Guzmán, R., Tapia, M. S., & Famá, L. (2014). Physicochemical and
functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea
Trifida) and cassava (Manihot Esculenta) starch. Journal of Polymer and Biopolymer Physics
Chemistry, 2(1), 1–5. https://doi.org/10.12691/jpbpc-2-1-1.
Gutiérrez, T. J., Morales, N. J., Pérez, E., Tapia, M. S., & Famá, L. (2015a). Physico-chemical
study of edible films based on native and phosphating cush-cush yam and cassava starches.
Food Packaging and Shelf Life, 3, 1–8. https://doi.org/10.1016/j.fpsl.2014.09.002.
Gutiérrez, T. J., Tapia, M. S., Pérez, E., & Famá, L. (2015b). Structural and mechanical properties
of native and modified cush-cush yam and cassava starch edible films. Food Hydrocolloids, 45,
211–217. https://doi.org/10.1016/j.foodhyd.2014.11.017.
Gutiérrez, T. J., Tapia, M. S., Pérez, E., & Famá, L. (2015c). Edible films based on native and
phosphated 80:20 waxy:Normal corn starch. Starch-Stärke, 67(1–2), 90–97. https://doi.
org/10.1002/star.201400164.
Gutiérrez, T. J., Morales, N. J., Tapia, M. S., Pérez, E., & Famá, L. (2015d). Corn starch 80:20
“waxy”: Regular, “native” and phosphated, as bio-matrixes for edible films. Procedia Materials
Science, 8, 304–310. https://doi.org/10.1016/j.mspro.2015.04.077.
Gutiérrez, T. J., Guzmán, R., Medina Jaramillo, C., & Famá, L. (2016a). Effect of beet flour
on films made from biological macromolecules: Native and modified plantain flour.
International Journal of Biological Macromolecules, 82, 395–403. https://doi.org/10.1016/j.
ijbiomac.2015.10.020.
Gutiérrez, T. J., Suniaga, J., Monsalve, A., & García, N. L. (2016b). Influence of beet flour
on the relationship surface-properties of edible and intelligent films made from native
and modified plantain flour. Food Hydrocolloids, 54, 234–244. https://doi.org/10.1016/j.
foodhyd.2015.10.012.
Gutiérrez, T. J., González Seligra, P., Medina Jaramillo, C., Famá, L., & Goyanes, S. (2017a).
Chapter 14. Effect of filler properties on the antioxidant response of thermoplastic starch composites. In V. K. Thakur, M. K. Thakur, & M. R. Kessler (Eds.), Handbook of composites from
renewable materials (pp. 337–370). EE.UU. ISBN: 978-1-119-22362-7: WILEY-Scrivener
Publisher. https://doi.org/10.1002/9781119441632.ch14.
Gutiérrez, T. J., Ponce, A. G., & Alvarez, V. A. (2017b). Nano-clays from natural and modified montmorillonite with and without added blueberry extract for active and intelligent
food nanopackaging materials. Materials Chemistry and Physics, 194, 283–292. https://doi.
org/10.1016/j.matchemphys.2017.03.052.
Gutiérrez, T. J., Herniou-Julien, C., Álvarez, K., & Alvarez, V. A. (2018a). Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot
starch and wastes from wine manufacture. Carbohydrate Polymers, 184, 135–143. https://doi.
org/10.1016/j.carbpol.2017.12.039.
Gutiérrez, T. J., Ollier, R., & Alvarez, V. A. (2018b). Chapter 5. Surface properties of thermoplastic
starch materials reinforced with natural fillers. In V. K. Thakur & M. K. Thakur (Eds.), Functional
biopolymers (pp. 131–158). EE.UU. ISBN: 978-3-319-66416-3. eISBN: 978-3-319-66417-0:
Editorial Springer International Publishing. https://doi.org/10.1007/978-3-319-66417-0_5.
H. Cakmak and E. Sogut