Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films-Reference-Cited by-同舟云学术

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Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films

Published:2014-01 Issue: Volume:101 Page:136-145
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wang Le,Xiao Man,Dai Shuhong,Song Jia,Ni Xuewen,Fang Yapeng,Corke Harold,Jiang Fatang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference48 articles.

1. The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis;Aaslyng;Zeitschrift für Lebensmitteuntersuchung und-Forschung A,1999

2. Characterization of quinoa protein–chitosan blend edible films;Abugoch;Food Hydrocolloids,2011

3. Characterization of biodegradable films from the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct;Alves;Carbohydrate Polymers,2011

4. Standard test methods for tensile properties of thin plastic sheeting;ASTM-D-882-91,1991

5. Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture;Biliaderis;Carbohydrate Polymers,1999

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