Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Carbohydrate Polymers

Volumn 79, Issue 1, 2010, Pages 145-153

  Su, Jun Feng ^a,b   Huang, Zhen ^a   Yuan, Xiao Yan ^b   Wang, Xin Yu ^a   Li, Min ^a  

^a TIANJIN UNIVERSITY OF COMMERCE   (China)

^b TIANJIN UNIVERSITY   (China)

Author keywords

Blend; Carboxymethyl cellulose; Edible films; Maillard reactions; Soy protein isolate

Indexed keywords

BLEND; CARBOXYMETHYL CELLULOSE; EDIBLE FILMS; MAILLARD REACTIONS; SOY PROTEIN ISOLATE;

BLENDING; CELLULOSE; CHEMICAL REACTIONS; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; GLYCEROL; INTERCHANGES; MECHANICAL PROPERTIES; SORPTION; WATER CONTENT; X RAY DIFFRACTION;

CELLULOSE FILMS;

CALORIMETRY; CARBOXYMETHYL CELLULOSE; CELLULOSE; CELLULOSE FILM; CHEMICAL REACTIONS; FOURIER ANALYSIS; GLASS TRANSITION TEMPERATURE; GLYCEROL; INFRARED SPECTROSCOPY; MECHANICAL PROPERTIES; MIXING; MOISTURE CONTENT; PROTEINS; SORPTION;

GLYCINE MAX;

EID: 70349873835     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.07.035     Document Type: Article

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