The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Wang, Sunan ^a   Marcone, Massimo ^a   Barbut, Shai ^a   Lim, Loong Tak ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Anthocyanin; Mechanical properties; Microstructure; Raspberry extract; Soy protein isolates

Indexed keywords

ANTHOCYANIN; PEPSIN A; PLANT EXTRACT; SOYBEAN PROTEIN; WATER;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; ELASTICITY; FOOD PACKAGING; FRUIT; HYDROGEN BOND; MECHANICS; METABOLISM; PERMEABILITY; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN CONFORMATION; ROSACEAE; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TENSILE STRENGTH; ULTRASTRUCTURE;

ANTHOCYANINS; DIGESTION; ELASTICITY; FOOD PACKAGING; FRUIT; HYDROGEN BONDING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PEPSIN A; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT EXTRACTS; PROTEIN CONFORMATION; ROSACEAE; SOYBEAN PROTEINS; SURFACE PROPERTIES; TENSILE STRENGTH; WATER;

EID: 84859970224     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02655.x     Document Type: Article

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