Swelling, mechanical, and barrier properties of albedo-based films prepared in the presence of phaseolin cross-linked or not by transglutaminase

Biomacromolecules

Volumn 11, Issue 9, 2010, Pages 2394-2398

  Mariniello, L ^a   Giosafatto, C V L ^a   Di Pierro, P ^a   Sorrentino, A ^a   Porta, R ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BARRIER PERFORMANCE; BARRIER PROPERTIES; EDIBLE FILMS; ELASTIC FILMS; PH VALUE; PHASEOLIN; TRANSGLUTAMINASES;

CARBON DIOXIDE; CARBON FILMS; ENZYMES; MECHANICAL PROPERTIES; OXYGEN; SOLAR RADIATION; WATER VAPOR;

FILM PREPARATION;

PHASEOLIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ALBEDO; ARTICLE; CROSS LINKING; FOOD; FOOD PACKAGING; GRAPEFRUIT; HOMOGENATE; NONHUMAN; PH; PRIORITY JOURNAL; WATER VAPOR;

BIOCOMPATIBLE MATERIALS; CARBON DIOXIDE; CITRUS PARADISI; CROSS-LINKING REAGENTS; MICROSCOPY, ELECTRON, SCANNING; OXYGEN; PLANT PROTEINS; STREPTOMYCETACEAE; STRESS, MECHANICAL; TRANSGLUTAMINASES; WATER;

CITRUS X PARADISI;

EID: 77956514376     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/bm100566j     Document Type: Article

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