Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite-Reference-Cited by-同舟云学术

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Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite

Published:2010-07-07 Issue:5 Volume:75 Page:N46-N56
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Kumar P.,Sandeep K.P.,Alavi S.,Truong V.D.,Gorga R.E.

Publisher

Wiley

Subject

Food Science

Reference36 articles.

1. Edible films and coatings from soy protein;Brandenburg;J Food Sci,1993

2. Thermal degradation of commercially available organoclays studied by TGA-FTIR;Cervantes-Uc;Thermochim Acta,2007

3. Interaction and properties of highly exfoliated soy protein/montmorillonite nanocomposites;Chen;Biomacromolecules,2006

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