Structural and functional properties of soy protein isolate and cod gelatin blend films-Reference-Cited by-同舟云学术

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Structural and functional properties of soy protein isolate and cod gelatin blend films

Published:2009-12 Issue:8 Volume:23 Page:2094-2101
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Denavi Gabriela A.,Pérez-Mateos Miriam,Añón María C.,Montero Pilar,Mauri Adriana N.,Gómez-Guillén M. Carmen

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Official methods of analysis;A.O.A.C.,2000

2. Water vapor permeability of mammalian and fish gelatin films;Avena-Bustillos;Journal of Food Science,2006

3. Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere;Barreto;Polymer Degradation and Stability,2003

4. Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin;Bertan;Food Hydrocolloids,2005

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

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