1Greener, I.K., and Fennema, O. Barrier properties and surface characteristics of edible, bilayer films [J]. Food Sci., 1989, 54 (6): 1393 -1399 . 被引量：1
2Kester,J.J.,and Fennema, O. Edible films and coating:a review [J].Food Tech., 1986, 40 (12): 47-59. 被引量：1
3Kamper,S.L.,and Fennema, O. Water vapor permeability of edible bilayer films[J]. Food Sci., 1984, 49:1478- 1481. 被引量：1
4Krochta,J.M. Edible and biodegradable films: challenges and opportunities[J]. Food Tech., 1997,51(2): 61 -74. 被引量：1
5Kamper, S.L., and Fennema, O. Water vapor permeability of an edible,fatty acid, bilayer film[J].Food Sci., 1984,49:1482 - 1485. 被引量：1
6Mchugh ,T.H. ,and Krochta,J.M. Water vapor permeability properties of edible whey protein-lipid emulsion films [J].Oil Chem. Soc., 1994,71:307-312. 被引量：1
7Gontard,N., Marchesseau,S., and Cuq, J.L. Water vapour permeability of edible bilayer films of wheat gluten and lipids [J] . International Journal of Food Science and Technology, 1995, 30:49-56. 被引量：1
8Mchugh, T.H., Aujard, J.F. and Krochta, J.M. Plasticized whey protein edible films: water vapor permeability properties[J].Food Sci., 1994, 59:416-419. 被引量：1
9Gontard, N., Duchez, C. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties [J]. Food Sci. and Tech., 1994, 29: 39-50. 被引量：1
10Fennema,O., Donhowe, I.G., Kester, J.J. Lipid type and location of the relative humidity gradient influence on the barrier properties of lipids to water vapor[J].Food engineering, 1994,22:225- 239. 被引量：1
