Effects of Paraffin Emulsion on the Structure and Properties of Soy Protein Films-Reference-Cited by-同舟云学术

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Effects of Paraffin Emulsion on the Structure and Properties of Soy Protein Films

Published:2015-09-16 Issue:9 Volume:37 Page:1252-1258
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Liu X.,Yu M.

Funder

This work was supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions.

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference35 articles.

1. Creation of Hydrophobic Materials Fabricated from Soy Protein and Natural Rubber: Surface, Interface, and Properties

2. Effects of Resorcinol On the Mechanical Properties of Soy Protein Isolate Films

3. Improved flexibility and water resistance of soy protein thermoplastics containing waterborne polyurethane

4. Modification of Soy Protein Plastic with Functional Monomer with Reactive Extrusion

5. Adhesion and Physicochemical Properties of Soy Protein Modified by Sodium Bisulfite

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1. Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour;Frontiers in Sustainable Food Systems;2022-05-11

2. Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method;Food Chemistry;2022-01

3. Blending with shellac to improve water resistance of soybean protein isolate film;Journal of Food Process Engineering;2020-09-06

4. Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein;International Journal of Agricultural and Biological Engineering;2019

5. Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration;Food Hydrocolloids;2018-12

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