Influences of degree of hydrolysis and molecular weight of poly(vinyl alcohol) (PVA) on properties of fish myofibrillar protein/PVA blend films

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 226-233

  Limpan, Natthaporn ^a   Prodpran, Thummanoon ^a   Benjakul, Soottawat ^a   Prasarpran, Surasit ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Blend film; Fish myofibrillar protein; Poly(vinyl alcohol); Property

Indexed keywords

HYDROLYSIS; MOLECULAR WEIGHT; POLYVINYL ALCOHOLS; PROTEINS; TENSILE STRENGTH;

BIODEGRADABLE BLEND FILMS; BLEND FILMS; DEGREE OF HYDROLYSIS; FISH MYOFIBRILLAR PROTEIN; MYOFIBRILLAR PROTEINS; POLY (VINYL ALCOHOL) (PVA); POLY(VINYL ALCOHOL); POLY(VINYL ALCOHOL) (PVA); PROPERTY;

FISH;

EID: 84859376063     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.007     Document Type: Article

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