Development of soybean protein-isolate edible films incorporated with beeswax, span 20, and glycerol

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Chao, Zhang ^a   Yue, Ma ^a   Xiaoyan, Zhao ^a   Dan, Ma ^a,b  

^a INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

^b SHENYANG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Disulfide bond; Edible film; Emulsifier; Response surface analysis; Soybean protein isolate

Indexed keywords

DISULFIDE; EMULSIFYING AGENT; GLYCEROL; HEXOSE; OXYGEN; PROPOLIS; SORBITAN LAURATE; SOYBEAN PROTEIN; THIOL DERIVATIVE; WAX;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FOOD INDUSTRY; FOOD PACKAGING; INSTRUMENTATION; METHODOLOGY; PERMEABILITY; QUALITY CONTROL; STATISTICAL MODEL; SURFACE PROPERTY; TENSILE STRENGTH; WATER VAPOR;

DISULFIDES; ELASTICITY; EMULSIFYING AGENTS; FOOD PACKAGING; FOOD-PROCESSING INDUSTRY; GLYCEROL; HEXOSES; MODELS, STATISTICAL; OXYGEN; PERMEABILITY; QUALITY CONTROL; SOYBEAN PROTEINS; STEAM; SULFHYDRYL COMPOUNDS; SURFACE PROPERTIES; TENSILE STRENGTH; WAXES;

GLYCINE MAX;

EID: 77955806622     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01666.x     Document Type: Article

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