Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties

Food Chemistry

Volumn 172, Issue , 2015, Pages 18-23

  Friesen, Kara ^a   Chang, Chang ^a   Nickerson, Michael ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Edible films; Epicatechin; Mechanical properties; Rutin; Soy protein isolate; Water vapour permeability

Indexed keywords

ALCOHOLS; BUILDING MATERIALS; CROSSLINKING; FLAVONOIDS; MECHANICAL PROPERTIES; PHENOLS; PROTEINS; TENSILE STRENGTH; WATER VAPOR;

EDIBLE FILMS; EPICATECHIN; RUTIN; SOY PROTEIN ISOLATES; WATER VAPOUR PERMEABILITY;

MECHANICAL PERMEABILITY;

CROSS LINKING REAGENT; EPICATECHIN; RUTOSIDE; SOY PROTEIN ISOLATE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; CATECHIN; PHENOL DERIVATIVE; POLYMER;

ARTICLE; BIOFILM; CROSS LINKING; HUMIDITY; HYDROGEN BOND; MECHANICS; OPTICS; PERMEABILITY; PERMEABILITY BARRIER; PRESSURE; PROTEIN PROTEIN INTERACTION; TENSILE STRENGTH; THICKNESS; ULTRAVIOLET SPECTROPHOTOMETRY; WATER VAPOR; WATER VAPOR PERMEABILITY; BIOMECHANICS; CHEMISTRY; SYNTHESIS;

BIOMECHANICAL PHENOMENA; CATECHIN; CROSS-LINKING REAGENTS; PERMEABILITY; PHENOLS; POLYMERS; RUTIN; SOYBEAN PROTEINS; TENSILE STRENGTH;

EID: 84907661967     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.128     Document Type: Article

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