Blend-modification of soy protein/lauric acid edible films using polysaccharides.

Pan, Hongyang; Jiang, Bo; Chen, Jie; Jin, Zhengyu

Pan, Hongyang; Jiang, Bo; Chen, Jie; Jin, Zhengyu.

Afiliação

Pan H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: rickypan@jiangnan.edu.cn.
Jiang B; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Chen J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.

Food Chem ; 151: 1-6, 2014 May 15.

Article em En | MEDLINE | ID: mdl-24423494

Assuntos

Aditivos Alimentares/química; Ácidos Láuricos/química; Polissacarídeos/química; Análise de Alimentos; Isoflavonas; Microscopia Eletrônica de Varredura; Proteínas de Soja/química

Palavras-chave

Co-dried preparation; Edible film; Mechanical property; Microstructures of the films; Moisture barrier property

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos / Aditivos Alimentares / Ácidos Láuricos Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article

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