Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties-Reference-Cited by-同舟云学术

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Published:2015-05-28 Issue:8 Volume:8 Page:1811-1823
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Carpiné Danielle,Dagostin João Luiz Andreotti,Bertan Larissa Canhadas,Mafra Marcos Rogério

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1538-4.pdf

Reference83 articles.

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3. Andreuccetti, C., Carvalho, R. A., Galicia-García, T., Martínez-Bustos, F., & Grosso, C. R. F. (2011). Effect of surfactants on the functional properties of gelatin-based edible films. Journal of Food Engineering, 103(2), 129–136.

4. Anker, M., Berntsen, J., Hermansson, A.-M., & Stading, M. (2002). Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. Innovative Food Science & Emerging Technologies, 3(1), 81–92.

5. Antoniou, J., Liu, F., Majeed, H., Qazi, H. J., & Zhong, F. (2014). Physicochemical and thermomechanical characterization of tara gum edible films: effect of polyols as plasticizers. Carbohydrate Polymers, 111, 359–365.

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