132
Niu, X., Liu, Y., Song, Y., Han, J., & Pan, H. (2018). Rosin modified cellulose nanofiber as a reinforcing and co-antimicrobial agents in polylactic acid /chitosan composite film for food packaging. Carbohydrate Polymers, 183, 102–109. https://doi.org/10.1016/j.carbpol.2017.11.079.
Ojijo, V., & Sinha Ray, S. (2013). Processing strategies in bionanocomposites. Progress in Polymer
Science, 38(10–11), 1543–1589. https://doi.org/10.1016/j.progpolymsci.2013.05.011.
Oksman, K., Mathew, A. P., Bondeson, D., & Kvien, I. (2006). Manufacturing process of cellulose whiskers/polylactic acid nanocomposites. Composites Science and Technology, 66(15),
2776–2784. https://doi.org/10.1016/j.compscitech.2006.03.002.
Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews
in Food Science and Nutrition, 45(7–8), 657–670. https://doi.org/10.1080/10408690490911837.
Oymaci, P., & Altinkaya, S. A. (2016). Improvement of barrier and mechanical properties of
whey protein isolate based food packaging films by incorporation of zein nanoparticles as
a novel bionanocomposite. Food Hydrocolloids, 54(Part A), 1–9. https://doi.org/10.1016/j.
foodhyd.2015.08.030.
Paralikar, S. A., Simonsen, J., & Lombardi, J. (2008). Poly(vinyl alcohol)/cellulose nanocrystal barrier membranes. Journal of Membrane Science, 320(1–2), 248–258. https://doi.org/10.1016/j.
memsci.2008.04.009.
Patel, A. R. (2018). Edible foams stabilized by food-grade polymers. In
T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 251–269). Cham: Springer. https://
doi.org/10.1007/978-3-319-94625-2_10.
Pavlidou, S., & Papaspyrides, C. D. (2008). A review on polymer–layered silicate nanocomposites. Progress in Polymer Science, 33(12), 1119–1198. https://doi.org/10.1016/j.
progpolymsci.2008.07.008.
Peacock, A. J., & Calhoun, A. (2012). Polymer chemistry: Properties and application. Carl Hanser
Verlag GmbH Co KG.
Pereda, M., Amica, G., Rácz, I., & Marcovich, N. E. (2011). Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers. Journal of Food Engineering,
103(1), 76–83. https://doi.org/10.1016/j.jfoodeng.2010.10.001.
Pereda, M., Dufresne, A., Aranguren, M. I., & Marcovich, N. E. (2014). Polyelectrolyte films
based on chitosan/olive oil and reinforced with cellulose nanocrystals. Carbohydrate Polymers,
101(1), 1018–1026. https://doi.org/10.1016/j.carbpol.2013.10.046.
Pérez, S., Baldwin, P. M., & Gallant, D. J. (2009). Structural features of starch granules I. In
J. BeMiller & R. Whistler (Eds.), Starch: Chemistry and technology (pp. 149–192). Academic.
https://doi.org/10.1016/b978-0-12-746275-2.00005-7.
Petersson, L., & Oksman, K. (2006). Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement. Composites Science and
Technology, 66(13), 2187–2196. https://doi.org/10.1016/j.compscitech.2005.12.010.
Piermaria, J. A., Pinotti, A., Garcia, M. A., & Abraham, A. G. (2009). Films based on kefiran,
an exopolysaccharide obtained from kefir grain: Development and characterization. Food
Hydrocolloids, 23(3), 684–690. https://doi.org/10.1016/j.foodhyd.2008.05.003.
Pillai, S. K., & Sinha-Ray, S. (2015). Inorganic-organic hybrid polymers for food packaging. In
G. Cirillo, U. G. Spizzirri, & F. Iemma (Eds.), Functional polymers in food science: From technology to biology (pp. 281–322). John Wiley & Sons. https://doi.org/10.1002/9781119109785.ch9.
Plackett, D. (2011). In D. Plackett (Ed.), Biopolymers – New materials for sustainable films and
coatings. Wiley. https://doi.org/10.1002/9781119994312.
Puthussery, H., Prasad, R., Gorazda, K., & Roy, I. (2015). Production, chemistry and properties
of biopolymers in food science. In G. Cirillo, U. G. Spizzirri, & F. Iemma (Eds.), Functional
polymers in food science: From tchnology to biology (pp. 95–125). Wiley. https://doi.
org/10.1002/9781119109785.ch4.
Qazanfarzadeh, Z., & Kadivar, M. (2016). Properties of whey protein isolate nanocomposite films
reinforced with nanocellulose isolated from oat husk. International Journal of Biological
Macromolecules, 91, 1134–1140. https://doi.org/10.1016/j.ijbiomac.2016.06.077.
H. Cakmak and E. Sogut
Niu, X., Liu, Y., Song, Y., Han, J., & Pan, H. (2018). Rosin modified cellulose nanofiber as a reinforcing and co-antimicrobial agents in polylactic acid /chitosan composite film for food packaging. Carbohydrate Polymers, 183, 102–109. https://doi.org/10.1016/j.carbpol.2017.11.079.
Ojijo, V., & Sinha Ray, S. (2013). Processing strategies in bionanocomposites. Progress in Polymer
Science, 38(10–11), 1543–1589. https://doi.org/10.1016/j.progpolymsci.2013.05.011.
Oksman, K., Mathew, A. P., Bondeson, D., & Kvien, I. (2006). Manufacturing process of cellulose whiskers/polylactic acid nanocomposites. Composites Science and Technology, 66(15),
2776–2784. https://doi.org/10.1016/j.compscitech.2006.03.002.
Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews
in Food Science and Nutrition, 45(7–8), 657–670. https://doi.org/10.1080/10408690490911837.
Oymaci, P., & Altinkaya, S. A. (2016). Improvement of barrier and mechanical properties of
whey protein isolate based food packaging films by incorporation of zein nanoparticles as
a novel bionanocomposite. Food Hydrocolloids, 54(Part A), 1–9. https://doi.org/10.1016/j.
foodhyd.2015.08.030.
Paralikar, S. A., Simonsen, J., & Lombardi, J. (2008). Poly(vinyl alcohol)/cellulose nanocrystal barrier membranes. Journal of Membrane Science, 320(1–2), 248–258. https://doi.org/10.1016/j.
memsci.2008.04.009.
Patel, A. R. (2018). Edible foams stabilized by food-grade polymers. In
T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 251–269). Cham: Springer. https://
doi.org/10.1007/978-3-319-94625-2_10.
Pavlidou, S., & Papaspyrides, C. D. (2008). A review on polymer–layered silicate nanocomposites. Progress in Polymer Science, 33(12), 1119–1198. https://doi.org/10.1016/j.
progpolymsci.2008.07.008.
Peacock, A. J., & Calhoun, A. (2012). Polymer chemistry: Properties and application. Carl Hanser
Verlag GmbH Co KG.
Pereda, M., Amica, G., Rácz, I., & Marcovich, N. E. (2011). Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers. Journal of Food Engineering,
103(1), 76–83. https://doi.org/10.1016/j.jfoodeng.2010.10.001.
Pereda, M., Dufresne, A., Aranguren, M. I., & Marcovich, N. E. (2014). Polyelectrolyte films
based on chitosan/olive oil and reinforced with cellulose nanocrystals. Carbohydrate Polymers,
101(1), 1018–1026. https://doi.org/10.1016/j.carbpol.2013.10.046.
Pérez, S., Baldwin, P. M., & Gallant, D. J. (2009). Structural features of starch granules I. In
J. BeMiller & R. Whistler (Eds.), Starch: Chemistry and technology (pp. 149–192). Academic.
https://doi.org/10.1016/b978-0-12-746275-2.00005-7.
Petersson, L., & Oksman, K. (2006). Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement. Composites Science and
Technology, 66(13), 2187–2196. https://doi.org/10.1016/j.compscitech.2005.12.010.
Piermaria, J. A., Pinotti, A., Garcia, M. A., & Abraham, A. G. (2009). Films based on kefiran,
an exopolysaccharide obtained from kefir grain: Development and characterization. Food
Hydrocolloids, 23(3), 684–690. https://doi.org/10.1016/j.foodhyd.2008.05.003.
Pillai, S. K., & Sinha-Ray, S. (2015). Inorganic-organic hybrid polymers for food packaging. In
G. Cirillo, U. G. Spizzirri, & F. Iemma (Eds.), Functional polymers in food science: From technology to biology (pp. 281–322). John Wiley & Sons. https://doi.org/10.1002/9781119109785.ch9.
Plackett, D. (2011). In D. Plackett (Ed.), Biopolymers – New materials for sustainable films and
coatings. Wiley. https://doi.org/10.1002/9781119994312.
Puthussery, H., Prasad, R., Gorazda, K., & Roy, I. (2015). Production, chemistry and properties
of biopolymers in food science. In G. Cirillo, U. G. Spizzirri, & F. Iemma (Eds.), Functional
polymers in food science: From tchnology to biology (pp. 95–125). Wiley. https://doi.
org/10.1002/9781119109785.ch4.
Qazanfarzadeh, Z., & Kadivar, M. (2016). Properties of whey protein isolate nanocomposite films
reinforced with nanocellulose isolated from oat husk. International Journal of Biological
Macromolecules, 91, 1134–1140. https://doi.org/10.1016/j.ijbiomac.2016.06.077.
H. Cakmak and E. Sogut