Characterization of ‘wet’ alginate and composite films containing gelatin, whey or soy protein

Author:

Harper B.A.,Barbut S.,Lim L.-T.,Marcone M.F.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings;Amin;International Journal of Dairy Technology,2007

2. Standard test method for tensile properties of this plastic sheeting, method D882-10, Philadelphia, PA;ASTM,2010

3. Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at different temperatures;Bakker;Meat Science,1999

4. Preparation and physical properties of soy protein isolate and gelatine composite films;Cao;Food Hydrocolloids,2007

5. Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration;daSilva;Carbohydrate Polymers,2009

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