Thermo-mechanical properties of egg albumen-cassava starch composite films containing sunflower-oil droplets as influenced by moisture content

Food Research International

Volumn 39, Issue 3, 2006, Pages 277-284

  Wongsasulak, S ^a   Yoovidhya, T ^a   Bhumiratana, S ^a   Hongsprabhas, P ^b   McClements, D J ^c   Weiss, J ^c  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Cassava starch; Composite film; Egg albumen; Phase transition; Thermo mechanical properties

Indexed keywords

COMPOSITE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; MOISTURE; OILS AND FATS; PHASE TRANSITIONS; SCANNING ELECTRON MICROSCOPY; STARCH; THERMOMECHANICAL TREATMENT;

CASSAVA STARCH; COMPOSITE FILMS; EGG ALBUMEN; THERMO-MECHANICAL PROPERTIES;

FOOD PRODUCTS;

HELIANTHUS; MANIHOT ESCULENTA;

EID: 28844457489     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.07.014     Document Type: Article

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