131
Lorenzo, G., Zaritzky, N., & Califano, A. (2018). Food gel emulsions: Structural characteristics and
viscoelastic behavior. In T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 481–507).
Cham: Springer. https://doi.org/10.1007/978-3-319-94625-2_18.
Ludueña, L. N., Alvarez, V. A., & Vazquez, A. (2007). Processing and microstructure of PCL/
clay nanocomposites. Materials Science and Engineering A, 460–461, 121–129. https://doi.
org/10.1016/j.msea.2007.01.104.
Luecha, J., Sozer, N., & Kokini, J. L. (2010). Synthesis and properties of corn zein/montmorillonite nanocomposite films. Journal of Materials Science, 45(13), 3529–3537. https://doi.
org/10.1007/s10853-010-4395-6.
Manias, E., Touny, A., Wu, L., Strawhecker, K., Lu, B., & Chung, T. C. (2001). Polypropylene/
montmorillonite nanocomposites. Review of the synthetic routes and materials properties.
Chemistry of Materials, 13(10), 3516–3523. https://doi.org/10.1021/cm0110627.
Marsh, K., & Bugusu, B. (2007). Food packaging – Roles, materials, and environmental issues: Scientific status summary. Journal of Food Science, 72(3). https://doi.
org/10.1111/j.1750-3841.2007.00301.x.
McEuen, P. L., Bockrath, M., Cobden, D. H., Yoon, Y.-G., & Louie, S. G. (1999). Disorder,
Pseudospins, and backscattering in carbon nanotubes. Physical Review Letters, 83(24),
5098–5101. https://doi.org/10.1103/physrevlett.83.5098.
Medeiros, E. S., Dufresne, A., & Orts, W. J. (2010). Starch-based nanocomposites. In A. C. Bertolini
(Ed.), Starches: Characterization, properties, and applications (pp. 205–251). CRC Press.
Medina Jaramillo, C., Gutiérrez, T. J., Goyanes, S., Bernal, C., & Famá, L. (2016). Biodegradability
and plasticizing effect of yerba mate extract on cassava starch edible films. Carbohydrate
Polymers, 151, 150–159. https://doi.org/10.1016/j.carbpol.2016.05.025.
Merino, D., Gutiérrez, T. J., Mansilla, A. Y., Casalongué, C., & Alvarez, V. A. (2018a). Critical
evaluation of starch-based antibacterial nanocomposites as agricultural mulch films: Study
on their interactions with water and light. ACS Sustainable Chemistry & Engineering, 6(11),
15662–15672. https://doi.org/10.1021/acssuschemeng.8b04162.
Merino, D., Mansilla, A. Y., Gutiérrez, T. J., Casalongué, C. A., & Alvarez, V. A. (2018b).
Chitosan coated-phosphorylated starch films: Water interaction, transparency and antibacterial properties. Reactive and Functional Polymers, 131, 445–453. https://doi.org/10.1016/j.
reactfunctpolym.2018.08.012.
Merino, D., Gutiérrez, T. J., & Alvarez, V. A. (2019a). Structural and thermal properties of agricultural mulch films based on native and oxidized corn starch nanocomposites. Starch-Stärke,
71(7–8), 1800341. https://doi.org/10.1002/star.201800341.
Merino, D., Gutiérrez, T. J., & Alvarez, V. A. (2019b). Potential agricultural mulch films based
on native and phosphorylated corn starch with and without surface functionalization with
chitosan. Journal Polymers and the Environment, 27(1), 97–105. https://doi.org/10.1007/
s10924-018-1325-1.
Miller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films:
A review. Trends in Food Science and Technology, 8(7), 228–237. https://doi.org/10.1016/
s0924-2244(97)01051-0.
Morillon, V., Debeaufort, F., Blond, G., Capelle, M., & Voilley, A. (2002). Factors affecting the
moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science
and Nutrition, 42(1), 67–89. https://doi.org/10.1080/10408690290825466.
Motedayen, A. A., Khodaiyan, F., & Salehi, E. A. (2013). Development and characterisation of
composite films made of kefiran and starch. Food Chemistry, 136(3–4), 1231–1238. https://doi.
org/10.1016/j.foodchem.2012.08.073.
Murray, H. H. (2000). Traditional and new applications for kaolin, smectite, and palygorskite:
A general overview. Applied Clay Science, 17(5–6), 207–221. https://doi.org/10.1016/
s0169-1317(00)00016-8.
Nair, S. S., Zhu, J., Deng, Y., & Ragauskas, A. J. (2014). High performance green barriers
based on nanocellulose. Sustainable Chemical Processes, 2(1), 1–7. https://doi.org/10.1186/
s40508-014-0023-0.
6 Functional Biobased Composite Polymers for Food Packaging Applications
Lorenzo, G., Zaritzky, N., & Califano, A. (2018). Food gel emulsions: Structural characteristics and
viscoelastic behavior. In T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 481–507).
Cham: Springer. https://doi.org/10.1007/978-3-319-94625-2_18.
Ludueña, L. N., Alvarez, V. A., & Vazquez, A. (2007). Processing and microstructure of PCL/
clay nanocomposites. Materials Science and Engineering A, 460–461, 121–129. https://doi.
org/10.1016/j.msea.2007.01.104.
Luecha, J., Sozer, N., & Kokini, J. L. (2010). Synthesis and properties of corn zein/montmorillonite nanocomposite films. Journal of Materials Science, 45(13), 3529–3537. https://doi.
org/10.1007/s10853-010-4395-6.
Manias, E., Touny, A., Wu, L., Strawhecker, K., Lu, B., & Chung, T. C. (2001). Polypropylene/
montmorillonite nanocomposites. Review of the synthetic routes and materials properties.
Chemistry of Materials, 13(10), 3516–3523. https://doi.org/10.1021/cm0110627.
Marsh, K., & Bugusu, B. (2007). Food packaging – Roles, materials, and environmental issues: Scientific status summary. Journal of Food Science, 72(3). https://doi.
org/10.1111/j.1750-3841.2007.00301.x.
McEuen, P. L., Bockrath, M., Cobden, D. H., Yoon, Y.-G., & Louie, S. G. (1999). Disorder,
Pseudospins, and backscattering in carbon nanotubes. Physical Review Letters, 83(24),
5098–5101. https://doi.org/10.1103/physrevlett.83.5098.
Medeiros, E. S., Dufresne, A., & Orts, W. J. (2010). Starch-based nanocomposites. In A. C. Bertolini
(Ed.), Starches: Characterization, properties, and applications (pp. 205–251). CRC Press.
Medina Jaramillo, C., Gutiérrez, T. J., Goyanes, S., Bernal, C., & Famá, L. (2016). Biodegradability
and plasticizing effect of yerba mate extract on cassava starch edible films. Carbohydrate
Polymers, 151, 150–159. https://doi.org/10.1016/j.carbpol.2016.05.025.
Merino, D., Gutiérrez, T. J., Mansilla, A. Y., Casalongué, C., & Alvarez, V. A. (2018a). Critical
evaluation of starch-based antibacterial nanocomposites as agricultural mulch films: Study
on their interactions with water and light. ACS Sustainable Chemistry & Engineering, 6(11),
15662–15672. https://doi.org/10.1021/acssuschemeng.8b04162.
Merino, D., Mansilla, A. Y., Gutiérrez, T. J., Casalongué, C. A., & Alvarez, V. A. (2018b).
Chitosan coated-phosphorylated starch films: Water interaction, transparency and antibacterial properties. Reactive and Functional Polymers, 131, 445–453. https://doi.org/10.1016/j.
reactfunctpolym.2018.08.012.
Merino, D., Gutiérrez, T. J., & Alvarez, V. A. (2019a). Structural and thermal properties of agricultural mulch films based on native and oxidized corn starch nanocomposites. Starch-Stärke,
71(7–8), 1800341. https://doi.org/10.1002/star.201800341.
Merino, D., Gutiérrez, T. J., & Alvarez, V. A. (2019b). Potential agricultural mulch films based
on native and phosphorylated corn starch with and without surface functionalization with
chitosan. Journal Polymers and the Environment, 27(1), 97–105. https://doi.org/10.1007/
s10924-018-1325-1.
Miller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films:
A review. Trends in Food Science and Technology, 8(7), 228–237. https://doi.org/10.1016/
s0924-2244(97)01051-0.
Morillon, V., Debeaufort, F., Blond, G., Capelle, M., & Voilley, A. (2002). Factors affecting the
moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science
and Nutrition, 42(1), 67–89. https://doi.org/10.1080/10408690290825466.
Motedayen, A. A., Khodaiyan, F., & Salehi, E. A. (2013). Development and characterisation of
composite films made of kefiran and starch. Food Chemistry, 136(3–4), 1231–1238. https://doi.
org/10.1016/j.foodchem.2012.08.073.
Murray, H. H. (2000). Traditional and new applications for kaolin, smectite, and palygorskite:
A general overview. Applied Clay Science, 17(5–6), 207–221. https://doi.org/10.1016/
s0169-1317(00)00016-8.
Nair, S. S., Zhu, J., Deng, Y., & Ragauskas, A. J. (2014). High performance green barriers
based on nanocellulose. Sustainable Chemical Processes, 2(1), 1–7. https://doi.org/10.1186/
s40508-014-0023-0.
6 Functional Biobased Composite Polymers for Food Packaging Applications