Effects of temperature on release of Eugenol and Isoeugenol from soy protein isolate films into simulated fatty food

Packaging Technology and Science

Volumn 25, Issue 8, 2012, Pages 485-492

  Chen, Mo ^a,b   Wang, Zhi Wei ^b   Hu, Chang Ying ^b   Wang, Jin Ling ^a  

^a QUFU NORMAL UNIVERSITY   (China)

^b JINAN UNIVERSITY   (China)

Author keywords

eugenol; isoeugenol; olive oil; release; soy protein isolate films

Indexed keywords

EUGENOL; ISOEUGENOL; OLIVE OIL; RELEASE; SOY PROTEIN ISOLATES;

ACTIVATION ENERGY; DIFFUSION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEINS; VEGETABLE OILS;

TEMPERATURE;

GLYCINE MAX;

EID: 84870905545     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.995     Document Type: Article

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