Effect of oxidized potato starch on the physicochemical properties of soy protein isolate-based edible films

Food Technology and Biotechnology

Volumn 51, Issue 3, 2013, Pages 403-409

  Galus, Sabina ^a   Lenart, Andrzej ^a   Voilley, Andrée ^b   Debeaufort, Frédéric ^b,c  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Edible films; Mechanical properties; Oxidized starch; Soy protein; Water vapour permeability

Indexed keywords

CONDITIONING FILMS; EDIBLE FILMS; ELONGATION AT BREAK; OXIDIZED STARCH; PHYSICOCHEMICAL PROPERTY; SOY PROTEIN; SOY PROTEIN ISOLATES; WATER VAPOUR PERMEABILITY;

ALKALINITY; DEGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; MECHANICAL PROPERTIES; PROTEINS; STARCH; TENSILE STRENGTH; VAPORS;

OXIDATION;

EID: 84885040650     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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