Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level-Reference-Cited by-同舟云学术

Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level

Published:2010-09 Issue:1 Volume:100 Page:85-92
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Limpan Natthaporn,Prodpran Thummanoon,Benjakul Soottawat,Prasarpran Surasit

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi;Chinnabhark;Bioresource Technology,2007

5. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties;Cuq;Journal of Food Science,1995

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