메뉴 건너뛰기




Volumn 44, Issue 4, 1996, Pages 1116-1122

Rheological model for the mechanical properties of myofibrillar protein-based films

Author keywords

Biopolymer film; Mechanical properties; Myofibrillar proteins; Rheological model

Indexed keywords


EID: 0009730836     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950389n     Document Type: Article
Times cited : (44)

References (34)
  • 1
    • 0025843319 scopus 로고
    • Mechanical and barrier properties of edible corn and wheat protein films
    • Aydt, T. P.; Weller, C. L.; Testin, R. F. Mechanical and barrier properties of edible corn and wheat protein films. Trans. ASAE 1991, 34, 207-211.
    • (1991) Trans. ASAE , vol.34 , pp. 207-211
    • Aydt, T.P.1    Weller, C.L.2    Testin, R.F.3
  • 3
    • 84981865248 scopus 로고
    • Texture profile of ripening pears
    • Bourne, M. C. Texture profile of ripening pears. J. Food Sci. 1968, 33, 223-226.
    • (1968) J. Food Sci. , vol.33 , pp. 223-226
    • Bourne, M.C.1
  • 4
    • 0001249141 scopus 로고
    • Mechanical interpretation of compressive stress-strain relationship of solid foods
    • Caldaza, J. F.; Peleg, M. Mechanical interpretation of compressive stress-strain relationship of solid foods. J. Food Sci. 1978, 43, 1087-1092.
    • (1978) J. Food Sci. , vol.43 , pp. 1087-1092
    • Caldaza, J.F.1    Peleg, M.2
  • 7
    • 84986513653 scopus 로고
    • Edible packaging films based on fish myofibrillar proteins: Formulation and functional properties
    • in press
    • Cuq, B.; Aymard, C.; Cuq, J. L.; Guilbert, S. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties. J. Food Sci. 1995a, in press.
    • (1995) J. Food Sci.
    • Cuq, B.1    Aymard, C.2    Cuq, J.L.3    Guilbert, S.4
  • 8
    • 2842541281 scopus 로고
    • Influence of film thickness on functional properties of myofibrillar proteinbased biopackagings
    • in press
    • Cuq, B.; Gontard, N.; Cuq, J. L.; Guilbert, S. Influence of film thickness on functional properties of myofibrillar proteinbased biopackagings. J. Food Sci. 1995b, in press.
    • (1995) J. Food Sci.
    • Cuq, B.1    Gontard, N.2    Cuq, J.L.3    Guilbert, S.4
  • 9
    • 0003072705 scopus 로고
    • Edible films and coatings as active layers
    • Rooney, M. L., Ed.; Blackie Academic & Professional: Glasgow
    • Cuq, B.; Gontard, N.; Guilbert, S. Edible films and coatings as active layers. In Active Food Packagings; Rooney, M. L., Ed.; Blackie Academic & Professional: Glasgow, 1995c; pp 111-142.
    • (1995) Active Food Packagings , pp. 111-142
    • Cuq, B.1    Gontard, N.2    Guilbert, S.3
  • 10
    • 84981427001 scopus 로고
    • A quasi-rheological model element for fracture
    • Drake, B. A quasi-rheological model element for fracture. J. Texture Stud. 1971, 2, 365-372.
    • (1971) J. Texture Stud. , vol.2 , pp. 365-372
    • Drake, B.1
  • 11
    • 0040945366 scopus 로고
    • Stress relaxation of fruit gels. Evaluation of models and effects of composition
    • Gamero, M.; Fiszman, S. M.; Duran, L. Stress relaxation of fruit gels. Evaluation of models and effects of composition. J. Food Sci. 1993, 58, 1125-1128.
    • (1993) J. Food Sci. , vol.58 , pp. 1125-1128
    • Gamero, M.1    Fiszman, S.M.2    Duran, L.3
  • 12
    • 0001114196 scopus 로고
    • Relative humidity and temperature effects on tensile strength of edible protein and cellulose ether films
    • Gennadios, A.; Park, H. J.; Weller, C. L. Relative humidity and temperature effects on tensile strength of edible protein and cellulose ether films. Trans. ASAE 1993a, 36, 1867-1872.
    • (1993) Trans. ASAE , vol.36 , pp. 1867-1872
    • Gennadios, A.1    Park, H.J.2    Weller, C.L.3
  • 13
    • 62849109939 scopus 로고
    • Temperature effect on oxygen permeability of edible protein-based films
    • Gennadios, A.; Weller, C. L.; Testin, R. F. Temperature effect on oxygen permeability of edible protein-based films. J. Food Sci. 1993b, 58, 212-219.
    • (1993) J. Food Sci. , vol.58 , pp. 212-219
    • Gennadios, A.1    Weller, C.L.2    Testin, R.F.3
  • 14
    • 0000565132 scopus 로고
    • Bio-packaging: Technology and properties of edible and/or biodegradable material of agricultural origin
    • Mathlouthi, M., Ed.; Blackie Academic & Professional: Glasgow
    • Gontard, N.; Guilbert, S. Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin. In Food Packaging and Preservation; Mathlouthi, M., Ed.; Blackie Academic & Professional: Glasgow, 1994; pp 159-181.
    • (1994) Food Packaging and Preservation , pp. 159-181
    • Gontard, N.1    Guilbert, S.2
  • 15
    • 84987349540 scopus 로고
    • Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology
    • Gontard, N.; Guilbert, S.; Cuq, J. L. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. J. Food Sci. 1992, 57, 190-195, 199.
    • (1992) J. Food Sci. , vol.57 , pp. 190-195
    • Gontard, N.1    Guilbert, S.2    Cuq, J.L.3
  • 16
    • 32244436112 scopus 로고
    • Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film
    • Gontard, N.; Guilbert, S.; Cuq, J. L. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J. Food Sci. 1993, 58, 206-211.
    • (1993) J. Food Sci. , vol.58 , pp. 206-211
    • Gontard, N.1    Guilbert, S.2    Cuq, J.L.3
  • 17
    • 0000827783 scopus 로고
    • Technology and application of edible protective films
    • Mathlouthi, M., Ed.; Elsevier Applied Science Publishers: London
    • Guilbert, S. Technology and application of edible protective films. In Food Packaging and Preservation, Theory and Practice; Mathlouthi, M., Ed.; Elsevier Applied Science Publishers: London, 1986; pp 371-394.
    • (1986) Food Packaging and Preservation, Theory and Practice , pp. 371-394
    • Guilbert, S.1
  • 18
    • 0001408530 scopus 로고
    • Use of superficial edible layer to protect intermediate moisture foods: Application to the protection of tropical fruit dehydrated by osmosis
    • Seow, C. C., Teng, T. T., Quah, C. H., Eds.; Elsevier Applied Science Publishers: London
    • Guilbert, S. Use of superficial edible layer to protect intermediate moisture foods: application to the protection of tropical fruit dehydrated by osmosis. In Food Preservation by Moisture Control; Seow, C. C., Teng, T. T., Quah, C. H., Eds.; Elsevier Applied Science Publishers: London, 1988; pp 199-219.
    • (1988) Food Preservation by Moisture Control , pp. 199-219
    • Guilbert, S.1
  • 21
    • 2842549071 scopus 로고
    • Interpretation of stress relaxation curves: Some theoritical and practical aspects
    • Sowitt, R., Ed.; Elsevier Applied Science Publishers: London
    • Launay, B.; Cantoni, P. Interpretation of stress relaxation curves: some theoritical and practical aspects. In Physical Properties of Foods; Sowitt, R., Ed.; Elsevier Applied Science Publishers: London, 1987; pp 455-470.
    • (1987) Physical Properties of Foods , pp. 455-470
    • Launay, B.1    Cantoni, P.2
  • 22
    • 0000346681 scopus 로고
    • Mechanical properties of and water vapor transferability through whey protein films
    • Mahmoud, R.; Savello, P. A. Mechanical properties of and water vapor transferability through whey protein films. J. Dairy Sci. 1992, 75, 942-946.
    • (1992) J. Dairy Sci. , vol.75 , pp. 942-946
    • Mahmoud, R.1    Savello, P.A.2
  • 23
    • 84985240046 scopus 로고
    • A modified Maxwell and a nonexponential model for characterization of the stress relaxation of agar and alginate gels
    • Nussinovitch, A.; Peleg, M.; Normand, M. D. A modified Maxwell and a nonexponential model for characterization of the stress relaxation of agar and alginate gels. J. Food Sci. 1989, 54, 1013-1016.
    • (1989) J. Food Sci. , vol.54 , pp. 1013-1016
    • Nussinovitch, A.1    Peleg, M.2    Normand, M.D.3
  • 24
    • 0000789299 scopus 로고
    • Permeability and mechanical properties of cellulose-based edible films
    • Park, H. J.; Weller, C. L.; Vergano, P. J.; Testin, R. F. Permeability and mechanical properties of cellulose-based edible films. J. Food Sci. 1993, 58, 1361-1364, 1370.
    • (1993) J. Food Sci. , vol.58 , pp. 1361-1364
    • Park, H.J.1    Weller, C.L.2    Vergano, P.J.3    Testin, R.F.4
  • 25
    • 84981455545 scopus 로고
    • Considerations of a general rheological model for the mechanical behavior of viscoelastic solid food materials
    • Peleg, M. Considerations of a general rheological model for the mechanical behavior of viscoelastic solid food materials. J. Texture Stud. 1976, 7, 243-255.
    • (1976) J. Texture Stud. , vol.7 , pp. 243-255
    • Peleg, M.1
  • 26
    • 84987377803 scopus 로고
    • The role of the specimen dimensions in uniaxial compression of food materials
    • Peleg, M. The role of the specimen dimensions in uniaxial compression of food materials. J. Food Sci. 1977, 42, 649-659.
    • (1977) J. Food Sci. , vol.42 , pp. 649-659
    • Peleg, M.1
  • 27
    • 84985161443 scopus 로고
    • Characterization of the stress relaxation curves of solid foods
    • Peleg, M. Characterization of the stress relaxation curves of solid foods. J. Food Sci. 1979a, 44, 277.
    • (1979) J. Food Sci. , vol.44 , pp. 277
    • Peleg, M.1
  • 28
    • 84988084609 scopus 로고
    • Rheological model for solid foods
    • Linko, P., Malki, Y., Olkku, J., Larinkari, J., Eds.; Food Processing Systems
    • Peleg, M. Rheological model for solid foods. In Food Process Engineering; Linko, P., Malki, Y., Olkku, J., Larinkari, J., Eds.; Food Processing Systems: 1979b; pp 250-256.
    • (1979) Food Process Engineering , pp. 250-256
    • Peleg, M.1
  • 29
    • 0040094981 scopus 로고
    • Application of nonlinear phenomenological rheological models to solid biomaterials
    • Peleg, M. Application of nonlinear phenomenological rheological models to solid biomaterials. J. Texture Stud. 1984, 15, 1-22.
    • (1984) J. Texture Stud. , vol.15 , pp. 1-22
    • Peleg, M.1
  • 30
    • 84985155862 scopus 로고
    • Stress relaxation of deformed fruits and vegetables
    • Peleg, M.; Caldaza, J. F. Stress relaxation of deformed fruits and vegetables. J. Food Sci. 1976, 41, 1325-1329.
    • (1976) J. Food Sci. , vol.41 , pp. 1325-1329
    • Peleg, M.1    Caldaza, J.F.2
  • 31
    • 84986435709 scopus 로고
    • A computer assisted analysis of some theoritical rate effects in mastication and in deformation testing of foods
    • Peleg, M.; Normand, M. D. A computer assisted analysis of some theoritical rate effects in mastication and in deformation testing of foods. J. Food Sci. 1982, 47, 1572-1578.
    • (1982) J. Food Sci. , vol.47 , pp. 1572-1578
    • Peleg, M.1    Normand, M.D.2
  • 32
    • 84985200087 scopus 로고
    • Early indications of failure in large compressive deformation of solid foods
    • Pollack, N.; Peleg, M. Early indications of failure in large compressive deformation of solid foods. J. Food Sci. 1980, 45, 825-830.
    • (1980) J. Food Sci. , vol.45 , pp. 825-830
    • Pollack, N.1    Peleg, M.2
  • 33
    • 84986436992 scopus 로고
    • Enzymatic treatments and thermal effects on edible soy protein films
    • Stuchell, Y. M.; Krochta, J. M. Enzymatic treatments and thermal effects on edible soy protein films. J. Food Sci. 1994, 59, 1332-1337.
    • (1994) J. Food Sci. , vol.59 , pp. 1332-1337
    • Stuchell, Y.M.1    Krochta, J.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.