Heat curing of soy protein films at atmospheric and sub-atmospheric conditions

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 708-713

  Kim, Ki Myong ^a   Weller, C L ^a   Hanna, M A ^a   Gennadios, A ^b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Banner Pharmacaps Inc   (United States)

Author keywords

Edible films; Heat curing; Protein films; Soy protein

Indexed keywords

GLYCINE MAX;

EID: 0036215853     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10663.x     Document Type: Article

References (28)

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2. Standard test methods for water vapor transmission of materials
3. Standard test methods for tensile properties of thin plastic sheeting
4. Edible films and coatings from soy protein
5. Amino acids, peptides, and proteins
6. Edible coatings and films based on proteins
7. Heat curing of soy protein films
8. Emulsified soy protein-lipid films
9. Ultraviolet radiation affects physical and molecular properties of soy protein films
10. Chemically modified soy protein films
11. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film
12. Nonfood applications of wheat gluten
13. Water vapor permeability properties of edible whey protein-lipid emulsion films
14. Heat curing of whey protein films
15. Functional properties of heterologous polymer prepared by transglutaminase between milk casein and soybean globulin
16. Factors affecting protein film formation
17. Solubility and molecular properties of heat-cured soy protein films
18. Soy protein isolate-dialdehyde starch films
19. Properties of ultraviolet irradiated protein films
20. Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate
21. Solubility, tensile, and color properties of modified soy protein isolate films
22. Interaction of soy isolate with polysaccharide and its effects on film properties
23. Enzymatic treatments and thermal effects on edible soy protein films
24. Evaluation of collagen cross-linking techniques
25. Cross-linking of gelatine by dehydration
26. Biopolymers produced by cross-linking soybean 11S globulin with whey proteins using transglutaminase