Edible Films Prepared from Water Extract of Soybeans
- 1 May 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (4) , 1449-1454
- https://doi.org/10.1111/j.1365-2621.2002.tb10304.x
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- Mechanical and Structural Properties of Milk Protein Edible Films Cross-Linked by Heating and γ-IrradiationJournal of Agricultural and Food Chemistry, 2000
- Water Vapor Permeability, Solubility, and Tensile Properties of Heat‐denatured versus Native Whey Protein FilmsJournal of Food Science, 1999
- Tensile, solubility, and electrophoretic properties of egg white films as affected by surface sulfhydryl groupsJournal of Food Science, 1998
- Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured wheyTrends in Food Science & Technology, 1998
- Edible Films and Coatings from Soy ProteinJournal of Food Science, 1993
- Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsJournal of Food Science, 1993
- Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmJournal of Food Science, 1993
- Recent progress of soybean protein foods: Chemistry, technology, and nutritionFood Reviews International, 1991
- CONCENTRATESChemical & Engineering News, 1990
- Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid FilmJournal of Food Science, 1990