Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films-Reference-Cited by-同舟云学术

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Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films

Published:2019-08-23 Issue:11 Volume:96 Page:1249-1263
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Li Chen¹²,Wang Luxin²,Xue Feng³^ORCID

Affiliation:

1. College of Food Science and Light IndustryNanjing Tech University, 30 Puzhu Rd Nanjing 211816 China

2. Department of Food Science and TechnologyUniversity of California Davis One Shields Avenue CA 95616 USA

3. School of PharmacyNanjing University of Chinese Medicine, 138 Xianlin Rd Nanjing 210023 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12278

Reference50 articles.

1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

3. Biodegradable Films from Isolate of Sunflower (Helianthus annuus) Proteins

4. Surface Properties of Gelatin Films

5. Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture

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2. CHARACTERISTICS OF EDIBLE CHITOSAN PACKAGING WITH ADDED ELDERBERRY POLLEN;Journal of microbiology, biotechnology and food sciences;2024-07-01

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4. Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage;Foods;2023-10-08

5. Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films;Future Foods;2023-06

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