Edible Films and Coatings from Soy Protein
- 1 September 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (5) , 1086-1089
- https://doi.org/10.1111/j.1365-2621.1993.tb06120.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsJournal of Food Science, 1993
- Temperature Effect on Oxygen Permeability of Edible Protein‐based FilmsJournal of Food Science, 1993
- Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid FilmJournal of Food Science, 1990
- Barrier Properties and Surface Characteristics of Edible, Bilayer FilmsJournal of Food Science, 1989
- Film forming and foaming behavior of food proteinsJournal of Oil & Fat Industries, 1985
- Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolateJournal of Agricultural and Food Chemistry, 1976
- PROTEIN QUALITY OF SOY PROTEIN‐LIPID FILMS (YUBA) AND DERIVED FRACTIONSJournal of Food Science, 1975
- INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICSJournal of Food Science, 1973
- SOY PROTEIN‐LIPID FILMS. 1. Studies on the Film Formation PhenomenonJournal of Food Science, 1972
- SOY PROTEIN‐LIPID FILMS. 2. Optimization of Film FormationJournal of Food Science, 1972