Texturization of Peanut Proteins by Surface Film Formation 1. Influence of Process Parameters on Film Forming Properties-Reference-Cited by-同舟云学术

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Texturization of Peanut Proteins by Surface Film Formation 1. Influence of Process Parameters on Film Forming Properties

Published:1985-02 Issue:1 Volume:18 Page:12-20
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Aboagye Y.,Stanley D.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference22 articles.

1. Methods of Analysis,1975

2. Functional properties of microwave treated soybean;Armstrong,1979

3. Composition, solubility and gel electrophoretic properties of protein isolates from Florenner (Arachis hypogaea L.) peanut seeds;Basha;J. Agric. Food Chem.,1976

4. Canalco. 1975. Disc electrophoresis. Canalo Catalogue. Madison, WI.

5. Effect of moist heat on solubility and structural components of peanut protein;Cherry;J. Food Sci.,1975

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2. Recent Advances in Biodegradable Films, Coatings and Their Applications;Plant Biotechnology: Recent Advancements and Developments;2017

3. Biopolymer Films and Composite Coatings;Handbook of Biopolymers and Biodegradable Plastics;2013

4. Protein-based films and coatings;Edible Coatings and Films to Improve Food Quality;2011-08-25

5. Biopolymer Films and Composite Coatings;Modern Biopolymer Science;2009

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