Preparation and physical properties of soy protein isolate and gelatin composite films

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1153-1162

  Cao, Na ^a,b   Fu, Yuhua ^a   He, Junhui ^a  

^a TECHNICAL INSTITUTE OF PHYSICS AND CHEMISTRY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Composite film; Edible film; Gelatin; Soy protein isolate

Indexed keywords

GLYCINE MAX;

EID: 34047248365     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.09.001     Document Type: Article

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