Effect of lipid incorporation on functional properties of wheat gluten based edible films

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 275-282

  Rocca Smith, Jeancarlo R ^a,b   Marcuzzo, Eva ^a   Karbowiak, Thomas ^b   Centa, Jessica ^a   Giacometti, Marco ^a   Scapin, Francesco ^a   Venir, Elena ^a   Sensidoni, Alessandro ^a   Debeaufort, Frédéric ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITÉ BOURGOGNE FRANCHE COMTÉ   (France)

Author keywords

Glass transition; Water barrier properties; Water plasticization; Wheat gluten lipid edible films

Indexed keywords

EID: 84962832784     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.04.001     Document Type: Article

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