Preparation and characterization of cross-linked canola protein isolate films-Reference-Cited by-同舟云学术

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Preparation and characterization of cross-linked canola protein isolate films

Published:2017-04 Issue: Volume:89 Page:419-430
ISSN:0014-3057
Container-title:European Polymer Journal
language:en
Short-container-title:European Polymer Journal

Author:

Li Shuzhao,Donner Elizabeth,Thompson Michael,Zhang Yachuan,Rempel Curtis,Liu Qiang

Funder

Growing Forward 2 Canola/Flax

Pulse Science Cluster Programs

Publisher

Elsevier BV

Subject

Organic Chemistry,Polymers and Plastics,General Physics and Astronomy,Materials Chemistry

Reference59 articles.

1. Role of ferulic acid in preparing edible films from soy protein isolate;Ou;J. Food Eng.,2005

2. Local modifications of whey protein isolate powder surface during high temperature storage;Burgain;J. Food Eng.,2016

3. Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase;Dybowska;J. Food Eng.,2011

4. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate;da Rocha;J. Food Eng.,2013

5. Conservation and divergence on plant seed 11S globulins based on crystal structures;Tandang-Silvas;Biochim. Biophys. Acta (BBA)-Proteins Proteom.,2010

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