Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract-Reference-Cited by-同舟云学术

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Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract

Published:2018-02 Issue: Volume:75 Page:13-21
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Han Yingying,Yu Miao,Wang Lijuan

Funder

National Natural Science Foundation of China

Fundamental Research Funds for Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Development and characterization of edible films Based on fruit and vegetable residues;Andrade;Journal of Food Science,2016

2. Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations;Bonilla;Journal of Food Engineering,2012

3. Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate;Chang-Bravo;Reactive and Functional Polymers,2014

4. Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding;Ciannamea;LWT - Food Science and Technology,2016

5. The release of carotenoids from a light-protected antioxidant active packaging designed to improve the stability of soybean oil;Colín-Chávez;Food and Bioprocess Technology,2014

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