Protein structure and network orientation in edible films prepared by spinning process

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 313-316

  Rampon, V ^a   Robert, P ^a   Nicolas, N ^a   Dufour, E ^b  

^a CEMAGREF   (France)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Film; Protein; Spectroscopic methods; Spinning; Tensile properties

Indexed keywords

BUFFER; CHEMICAL STRUCTURE; EDIBLE FILM; FLUORESCENCE SPECTROSCOPY; FOOD ANALYSIS; PROTEIN AGGREGATION; PROTEIN STRUCTURE; SPINNING PROCESS; TENSILE STRENGTH;

EID: 0032957783     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15890.x     Document Type: Article

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