Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films-Reference-Cited by-同舟云学术

Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films

Published:1996-01-01 Issue:4 Volume:44 Page:1116-1122
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cuq Bernard¹,Gontard Nathalie¹,Cuq Jean Louis¹,Guilbert Stéphane¹

Affiliation:

1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement, B.P. 5035, 73 rue J. F. Breton, 34090 Montpellier, France, ENSIA-SIARC, 1101 avenue Agropolis, B.P. 5098, 34033 Montpellier, France, Laboratoire Génie Biologique et Sciences des Aliments, Université de Montpellier II, Place Eugène Bataillon, 34095 Montpellier, France, and Ecole Nationale Supérieure Agronomique de Montpellier, 9 Place Viala, 34060 Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950389n

Reference34 articles.

1. MECHANICAL AND BARRIER PROPERTIES OF EDIBLE CORN AND WHEAT PROTEIN FILMS

2. Texture Profile of Ripening Pears

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films;Journal of Food Engineering;2023-01

2. Poly(lactic acid)/Poly(vinyl alcohol) Biodegradable Blends Using Monobutyl Maleate as a Plasticizer and Compatibilizer;ACS Applied Polymer Materials;2022-12-09

3. The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits;Molecules;2022-01-13

4. Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries;Coatings;2021-09-27

5. Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films;Food Biophysics;2021-01-06