Mechanical and Structural Properties of Milk Protein Edible Films Cross-Linked by Heating and γ-Irradiation-Reference-Cited by-同舟云学术

Mechanical and Structural Properties of Milk Protein Edible Films Cross-Linked by Heating and γ-Irradiation

Published:2000-07-06 Issue:8 Volume:48 Page:3202-3209
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vachon C.¹,Yu H.-L.¹,Yefsah R.¹,Alain R.¹,St-Gelais D.¹,Lacroix M.¹

Affiliation:

1. Microbiology and Biotechnology Research Center, Canadian Irradiation Center, INRSInstitut Armand-Frappier, 531 Boulevard des Prairies, Laval, Quebec, Canada H7V 1B7, Food Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3, and Centre de Développement des Techniques Nucléaires, 2 bd Frantz Fanon, P.O. Box 399, Alger-Gare, Alger, Algeria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991055r

Reference32 articles.

1. Milk Protein-based Edible Film Mechanical Strength Changes due to Ultrasound Process

2. Formation of Free-Standing Sterilized Edible Films from Irradiated Caseinates

3. Functional Properties and Applications of Edible Films Made of Milk Proteins

4. Recent advances in enzymatic modifications of food proteins for improving their functional properties

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