The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 183-191

  Wang, Zhe ^a   Sun, Xiu Xiu ^b   Lian, Zi Xuan ^a   Wang, Xiao Xuan ^a   Zhou, Jing ^a   Ma, Zhong Su ^a  

^a JILIN UNIVERSITY   (China)

^b WAYNE STATE UNIVERSITY   (United States)

Author keywords

Edible film; Microcrystalline wheat bran cellulose; Soy protein isolate; Ultrasonic microwave assisted treatment

Indexed keywords

BLEND FILMS; COMPACT STRUCTURES; EDIBLE FILMS; SOY PROTEIN ISOLATES;

CELLULOSE; FILLERS; HYDROGEN BONDS; PARTICLE SIZE; PROTEINS; TUNGSTEN CARBIDE;

CELLULOSE FILMS;

CELLULOSE; CELLULOSE FILM; FILLERS; FILM; HYDROGEN BONDS; PARTICLE SIZE; SOY PROTEINS; TUNGSTEN CARBIDE;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84868087366     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.004     Document Type: Article

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