The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 51-58

  Wang, Zhe ^a   Zhou, Jing ^a   Wang, Xiao xuan ^a   Zhang, Ning ^a   Sun, Xiu xiu ^b   Ma, Zhong su ^a  

^a JILIN UNIVERSITY   (China)

^b WAYNE STATE UNIVERSITY   (United States)

Author keywords

Oleic acid; Soy protein isolate; Stearic acid; Ultrasonic microwave assisted treatment

Indexed keywords

CONTACT ANGLE; FILM PREPARATION; OLEIC ACID; PROTEINS; WATER TREATMENT; WATER VAPOR;

BARRIER PROPERTIES; EDIBLE FILMS; LOW WATER; PROTEIN ISOLATES; SOY PROTEIN ISOLATES; SOYBEAN PROTEINS; TREATMENT TEMPERATURE; ULTRASONIC/MICROWAVE ASSISTED TREATMENTS; WATER VAPOR PERMEABILITY; WATER VAPOUR BARRIER;

STEARIC ACID;

GLYCINE MAX;

EID: 84883518411     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.006     Document Type: Article

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