Effect of ultrasound treatment on properties of gluten-based film

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 451-457

  Marcuzzo, Eva ^a   Peressini, Donatella ^a   Debeaufort, Frédéric ^b,c   Sensidoni, Alessandro ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Department BioEngineering ^*  (France)

Author keywords

Contact angle; Edible film; Gluten; Ultrasound

Indexed keywords

ACID CONDITIONS; BIO-BASED; CHEMICAL ADDITIVE; EDIBLE FILMS; EXPOSURE TIME; FILM-FORMING; FILM-FORMING MATERIALS; GLUTEN; HYDROPHILIC SURFACES; IMPACT ON THE ENVIRONMENT; MESOSCOPIC LEVELS; MOLECULAR LEVELS; SODIUM SULPHITE; ULTRASOUND; ULTRASOUND TREATMENTS;

ACIDS; ANGLE MEASUREMENT; CONTACT ANGLE; PROTEINS; SODIUM; SONICATION; SURFACE PROPERTIES; ULTRASONICS;

DISPERSIONS;

EID: 77955663246     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.03.002     Document Type: Article

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