Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films

Journal of Food Science

Volumn 81, Issue 5, 2016, Pages E1151-E1157

  Wang, Wenwang ^a,b   Li, Cong ^a   Zhang, Hongjie ^a,b   Ni, Yonghao ^a,b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF NEW BRUNSWICK   (Canada)

Author keywords

Crosslinking; Mechanical properties; Protein films; Smoking flavor; Water barrier

Indexed keywords

GELATIN; GELATIN FILM; SMOKE; SOLUTION AND SOLUBILITY; WATER; WATER VAPOR;

CHEMISTRY; FOOD PACKAGING; HUMAN; PERMEABILITY; SMOKE; SOLUTION AND SOLUBILITY; TENSILE STRENGTH; WATER VAPOR; WOOD;

FOOD PACKAGING; GELATIN; HUMANS; PERMEABILITY; SMOKE; SOLUTIONS; STEAM; TENSILE STRENGTH; WATER; WOOD;

EID: 84963878416     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13282     Document Type: Article

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