Characterization of 'wet' alginate and composite films containing gelatin, whey or soy protein

Food Research International

Volumn 52, Issue 2, 2013, Pages 452-459

  Harper, B A ^a   Barbut, S ^a   Lim, L T ^a   Marcone, M F ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Alginate; Film; Gelatin; Soy protein; Texture; Whey protein

Indexed keywords

CONCENTRATION LEVELS; GELATIN; SIGNIFICANT DIFFERENCES; SOY PROTEIN; SOY PROTEIN ISOLATES; TEXTURAL PROFILE ANALYSIS; WATER HOLDING CAPACITY; WHEY PROTEINS;

ALGINATE; COMPOSITE FILMS; FILMS; GELS; OPTICAL PROPERTIES; TENSILE STRENGTH; TENSILE TESTING; TEXTURES;

PROTEINS;

GLYCINE MAX;

EID: 84877667400     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.041     Document Type: Article

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