Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

Journal of Food Science and Technology

Volumn 53, Issue 4, 2016, Pages 2083-2091

  Kaewprachu, Pimonpan ^a   Osako, Kazufumi ^b   Benjakul, Soottawat ^c   Rawdkuen, Saroat ^a  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^c PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Biodegradable film; Fish myofibrillar protein; Polyvinyl chloride; Water vapor permeability

Indexed keywords

CHLORINE COMPOUNDS; FISH; MECHANICAL PERMEABILITY; PROTEINS; SOLUBILITY; TENSILE STRENGTH; WATER VAPOR;

BARRIER PROPERTIES; BIODEGRADABLE FILM; ELONGATION AT BREAK; HIGH MOLECULAR WEIGHT; MYOFIBRILLAR PROTEINS; PROTEIN CONCENTRATIONS; PROTEIN SOLUBILITY; WATER VAPOR PERMEABILITY;

POLYVINYL CHLORIDES;

EID: 84964329182     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2170-7     Document Type: Article

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