Solubility, Tensile, and Color Properties of Modified Soy Protein Isolate Films-Reference-Cited by-同舟云学术

Solubility, Tensile, and Color Properties of Modified Soy Protein Isolate Films

Published:2000-08-11 Issue:10 Volume:48 Page:4937-4941
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rhim Jong W.¹,Gennadios Aristippos¹,Handa Akihiro¹,Weller Curtis L.¹,Hanna Milford A.¹

Affiliation:

1. Department of Food Engineering, Mokpo National University, 61 Dorim-ri, Chungkye-myon, Muan-gun, Chonnam 534-729, Republic of Korea; Materials Science Group, Corporate Research and Development, Banner Pharmacaps Inc., 4125 Premier Drive, High Point, North Carolina 27265-8144; Research and Development Division, Q.P. Corporation, 5-13-1 Sumiyoshi-Cho, Fuchu-Shi, Tokyo 183-0034, Japan; and Industrial Agricultural Products Center and Department of Biological Systems Engineering, University of Nebraska,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0005418

Reference51 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Edible Films and Coatings from Soy Protein

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