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FOOD RESEARCH INTERNATIONAL (2002)
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Gel formation by β-conglycinin and glycinin and their mixtures
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Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films
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Fibrinogen: Structure, function, and surface interactions
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Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
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Physical properties and oil absorption of whey-protein-coated paper
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Physical and mechanical properties of pea-protein-based edible films
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Ethanolic extraction of zein from maize
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Plasticizer effect on oxygen permeability of β-lactoglobulin films
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Effect of lauric acid addition on the antimicrobial efficacy and water permeability of corn zein films containing nisin
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Mechanical and structural properties of milk protein edible films cross-linked by heating and γ-irradiation
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Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films
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SK Park et al.
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Properties of chemically and physically treated wheat gluten films
V Micard et al.
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Biodegradation of whey protein-based edible films
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Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene
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Viscoelastic, thermal, and microstructural characterization of soy protein isolate films
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