Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films-Reference-Cited by-同舟云学术

Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films

Published:2019-11-29 Issue:21 Volume:137 Page:48732
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Amado Laís Ravazzi¹^ORCID,Silva Keila de Souza²,Mauro Maria Aparecida¹

Affiliation:

1. Department of Food Engineering and TechnologySão Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences Street Cristóvão Colombo, 2265 São José do Rio Preto 15054‐000 Brazil

2. Department of TechnologyMaringá State University (UEM) Avenue Ângelo Moreira da Fonseca, 1800 Umuarama 87506‐370 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/app.48732

Reference61 articles.

1. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

2. Edible films and coatings: a review

3. Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

4. Characterization of chitosan/caseinate films

5. Oxygen and aroma barrier properties of edible films: A review

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