Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations

Food Chemistry

Volumn 216, Issue , 2017, Pages 209-216

  Wang, Kun ^a   Wang, Wenhang ^a,c   Ye, Ran ^b   Liu, Anjun ^a   Xiao, Jingdong ^a   Liu, Yaowei ^a   Zhao, Yana ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF TENNESSEE   (United States)

^c Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center   (China)

Author keywords

Amylose; Collagen; Composite film; Gelatinization; Starch

Indexed keywords

COLLAGEN; CYCLODEXTRINS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HEATING; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STARCH; TENSILE STRENGTH; THERMODYNAMIC STABILITY; X RAY DIFFRACTION;

AMYLOSE; COLLAGEN COMPOSITES; GELATINIZATION; HIGH AMYLOSE STARCH; INTERMOLECULAR INTERACTIONS; SCANNING ELECTRON MICROSCOPY IMAGE; SOLUBILITY IN WATERS; STARCH CONCENTRATION;

COMPOSITE FILMS;

AMYLOSE; COLLAGEN; DISTILLED WATER; STARCH; WATER;

ARTICLE; HEATING; MICROMORPHOLOGY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TENSILE STRENGTH; THERMOGRAPHY; THERMOSTABILITY; X RAY DIFFRACTION; CHEMISTRY; INFRARED SPECTROSCOPY; MAIZE;

COLLAGEN; MICROSCOPY, ELECTRON, SCANNING; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TENSILE STRENGTH; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84983396802     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.048     Document Type: Article

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