Preparation and Mechanical Properties of Edible Rapeseed Protein Films

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Jang, Sung Ae ^a   Lim, Geum Ok ^a   Song, Kyung Bin ^a  

^a Chungnam National University   (South Korea)

Author keywords

Edible film; Gelatin; Gelidium corneum; Packaging; Rapeseed protein

Indexed keywords

EMULSIFYING AGENT; GELATIN; GELATIN FILM; PLANT MEDICINAL PRODUCT; PLASTICIZER; SORBITOL; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD PACKAGING; METHODOLOGY; PERMEABILITY; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; TURNIP;

BRASSICA RAPA; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; FOOD PACKAGING; GELATIN; MICROSCOPY, ELECTRON, SCANNING; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PLANT PREPARATIONS; PLANT PROTEINS; PLASTICIZERS; SORBITOL; TENSILE STRENGTH;

BRASSICA NAPUS; GELIDIUM CORNEUM;

EID: 79952083045     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02026.x     Document Type: Article

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