Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin

Carbohydrate Polymers

Volumn 106, Issue 1, 2014, Pages 200-208

  Giosafatto, C Valeria L ^a   Di Pierro, Prospero ^a   Gunning, Patrick ^b   Mackie, Alan ^b   Porta, Raffaele ^a   Mariniello, Loredana ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

AFM; Barrier properties; Digestibility; Edible films; Mechanical properties; Microbial transglutaminase

Indexed keywords

AFM; BARRIER PROPERTIES; DIGESTIBILITY; EDIBLE FILMS; MICROBIAL TRANSGLUTAMINASE;

AMINO ACIDS; ATOMIC FORCE MICROSCOPY; CARBON DIOXIDE; ELASTOMERS; FOOD STORAGE; MECHANICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY;

FILMS;

BACTERIAL PROTEIN; COLLOID; CROSS LINKING REAGENT; GLYCEROL; PECTIN; PHASEOLIN PROTEIN, PHASEOLUS VULGARIS; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; VEGETABLE PROTEIN;

ATOMIC FORCE MICROSCOPY; CHEMISTRY; CITRUS; COLLOID; CRYOPRESERVATION; DEVICES; DIGESTION; DRUG EFFECTS; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; ISOLATION AND PURIFICATION; MATERIALS TESTING; PLIABILITY; SCANNING ELECTRON MICROSCOPY; SYNTHESIS; TENSILE STRENGTH;

BACTERIAL PROTEINS; CITRUS; COLLOIDS; CROSS-LINKING REAGENTS; CRYOPRESERVATION; DIGESTION; FOOD PACKAGING; FOOD PRESERVATION; GLYCEROL; HUMANS; MATERIALS TESTING; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, ELECTRON, SCANNING; PECTINS; PLANT PROTEINS; PLIABILITY; TENSILE STRENGTH; TRANSGLUTAMINASES;

EID: 84896769274     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.02.015     Document Type: Article

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