Storage Stability of Ascorbic Acid Incorporated in Edible Whey Protein Films-Reference-Cited by-同舟云学术

Storage Stability of Ascorbic Acid Incorporated in Edible Whey Protein Films

Published:2011-11-04 Issue:23 Volume:59 Page:12428-12432
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Janjarasskul Theeranun¹²,Min Sea C.³,Krochta John M.¹

Affiliation:

1. Department of Food Science and Technology, University of California, Davis, California 95616, United States

2. Department of Food Technology, Chulalongkorn University, Bangkok 10330, Thailand

3. Department of Food Science and Technology, Seoul Women's University, Seoul 139-774, South Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201629r

Reference20 articles.

1. Janjarasskul, T.Whey protein isolate film with oxygen scavenging function by incorporation of ascorbic acid. Ph.D. Dissertation,University of California,Davis, CA, 2009.

2. Ascorbic Acid-Containing Whey Protein Film Coatings for Control of Oxidation

3. Coating of Peanuts with Edible Whey Protein Film Containing α-Tocopherol and Ascorbyl Palmitate

4. Edible Packaging Materials

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