Characterization of soy protein-based films prepared with acids and oils by compression

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 41-49

  Guerrero, P ^a   Nur Hanani, Z A ^b   Kerry, J P ^b   De La Caba, K ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Characterization; Compression; Films; Lactic acid; Oils; Soy protein

Indexed keywords

FOURIER; HYDROPHOBIC CHARACTER; OILS; OLIVE OIL; SMALL MOLECULES; SOY PROTEIN; SOYBEAN OIL; UV-BARRIER; WATER VAPOUR PERMEABILITY;

BODY FLUIDS; GLYCEROL; GRAVIMETRIC ANALYSIS; INFRARED SPECTROSCOPY; LACTIC ACID; MECHANICAL PROPERTIES; PROTEINS; VEGETABLE OILS;

FILM PREPARATION;

GLYCINE MAX;

EID: 79960845621     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.003     Document Type: Article

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