☆ 4.7 Article

Effect of drying rate on the physicochemical properties of soy protein isolate-soy oil emulsion films

FOOD PACKAGING AND SHELF LIFE (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method

Burcu Gokkaya Erdem et al.

Summary: Biocomposite films based on soy protein isolate and sunflower oil fabricated using freeze drying exhibited enhanced mechanical strength and reduced permeability. Increasing sunflower oil content improved the hydrophobicity of the films, decreased swelling values, and reduced permeability.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

Milad Hadidi et al.

Summary: In recent years, plant-based proteins have gained attention as a substitute for synthetic polymers in the field of biodegradable packaging. This review discusses the importance, sources, and techno-functional properties of plant-derived proteins for food packaging, as well as the impact of different additives on the functionality of plant protein-based biodegradable materials. Plant protein-based packaging materials show great potential for enhancing food quality and safety, while reducing environmental pollution.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps

Youssra Ben Azaza et al.

Summary: This study developed active packaging films based on chitosan and sardinella protein, improving structural and thermal properties of the films. Incorporating more sardinella protein into the packaging films enhanced the chemical properties and microbial stability of the wrapped shrimps during cold storage.

FOOD PACKAGING AND SHELF LIFE (2022)

添加到收藏夹

Article Food Science & Technology

Soluble soybean polysaccharide films containing in-situ generated silver nanoparticles for antibacterial food packaging applications

Jie Liu et al.

Summary: A study was conducted to fabricate antibacterial soluble soybean polysaccharide (SSPS)-based nanocomposite films containing silver nanoparticles (AgNPs) for food packaging applications. The presence of AgNPs improved the thermal stability and UV light barrier property of the SSPS films, showing excellent inhibition activity against different types of bacteria and extending the shelf life of green grapes in heat-sealed packaging pouches.

FOOD PACKAGING AND SHELF LIFE (2022)

添加到收藏夹

Article Chemistry, Applied

Effects of microfluidization cycles on physicochemical properties of soy protein isolate-soy oil emulsion films

Yanyu Hu et al.

Summary: The effects of microfluidization cycles on the physicochemical properties of SSE films were investigated. It was found that increasing the number of microfluidization cycles led to smaller particle sizes, increased protein adsorption on oil droplets, and more uniform structures of the SSE films. Moreover, the mechanical properties and surface hydrophobicity of the SSE films improved, while transparency and glass transition temperatures decreased.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Mono and multilayer active films containing green tea to extend food shelf life

Dalila M. Vieira et al.

Summary: By incorporating green tea extract, the properties of LDPE films can be improved, and an active and sustainable food packaging film can be developed at an industrial scale.

FOOD PACKAGING AND SHELF LIFE (2022)

添加到收藏夹

Article Food Science & Technology

Spatial distribution of lipids modulated by phase separation in emulsified films and the effects on structure-function relationships

Jiyang Cai et al.

Summary: The study aimed to modulate the spatial distribution of paraffin in emulsified films by tuning phase separation behaviors among zein/gelatin matrix, unveiling structure-function relationships. Different phase separation behaviors resulted in distinct film structures, impacting film properties. The distribution of paraffin on the film surface was influenced by interactions between proteins.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

添加到收藏夹

Article Engineering, Chemical

Characterization of emulsion films prepared from soy protein isolate at different preheating temperatures

Yanyu Hu et al.

Summary: The study found that the preheating temperature of soy protein isolate has a significant impact on the physicochemical properties of SPI-OE films, including tensile strength, elongation at break, contact angle difference, etc. When the preheating temperature exceeds 75 degrees Celsius, oil droplets accumulate on the upper surface of the films.

JOURNAL OF FOOD ENGINEERING (2021)

添加到收藏夹

Article Chemistry, Applied

Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates

Wenqi Cao et al.

Summary: Microfluidized gelatin hydrolysates (MGH) with varying molecular weights and emulsion properties were prepared and investigated. With enzymatic hydrolysis, the MGH showed changes in molecular weight, particle size, and emulsifying activity, affecting the surface hydrophobicity, emulsifying stability, droplet sizes, and flow index of the emulsions. The encapsulation of CoQ(10) also varied with MGH degradation degree, impacting the storage stability and in vitro bioaccessibility of the encapsulated CoQ(10).

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Agricultural Engineering

Characterization of cassava starch/soy protein isolate blends obtained by extrusion and thermocompression

Laura Fonseca Ferreira et al.

Summary: The study on blends of cassava starch and soy protein isolate revealed that the addition of protein resulted in increased crosslinking between polymer chains, leading to increased crystallinity, stiffness, and decreased transparency. The S40P60 blend showed low water vapor and oil permeability, making it suitable for packaging high-fat content foods.

INDUSTRIAL CROPS AND PRODUCTS (2021)

添加到收藏夹

Article Food Science & Technology

Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu

Lin Li et al.

Summary: The research showed that the molecular weight of dextran is inversely related to the glycosylation level in SPI-dextran conjugates, affecting color and whiteness. The study also found that controlling glycosylation and choosing appropriate dextran molecular weight can improve the quality of SPI-dextran conjugate-added tofu.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages

Oguz Kaan Ozturk et al.

Summary: Microfluidization can produce stable and homogenous aqueous media even with hydrophobic components, leading to modifications in material characteristics and new application areas. It is successful for particle size reduction and emulsion-based systems, and has potential in areas like nanoparticles and beverages by improving physical properties and stability. Despite increasing interest, there is a lack of comprehensive reviews on the studies of microfluidization in new application areas.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Chemistry, Applied

Nanoemulsion and emulsion vitamin D3 fortified edible film based on quince seed gum

Javad Behjati et al.

Summary: This research investigated the properties of quince seed gum films containing emulsions and nanoemulsions with different concentrations of vitamin D. The results showed that incorporation of emulsified oil droplets increased the thickness, opacity, and hydrophobicity of the films, while decreasing water vapor permeability, water solubility, and moisture content. The presence of emulsion and nanoemulsion also led to higher elongation at break and lower tensile strength in the resultant films, with vitamin content being more stable in the nanoemulsion compared to emulsion during storage.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Article Chemistry, Applied

Effects of preparation conditions on the properties of agar/maltodextrin-beeswax pseudo-bilayer films

Rui Zhang et al.

CARBOHYDRATE POLYMERS (2020)

添加到收藏夹

Article Food Science & Technology

Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma

Xiaomeng Wu et al.

FOOD PACKAGING AND SHELF LIFE (2020)

添加到收藏夹

Review Food Science & Technology

Film formation and deposition methods of edible coating on food products: A review

Rajat Suhag et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Agricultural Engineering

A new approach in the hydrophobic modification of polysaccharide-based edible films using structured oil nanoparticles

Fatemeh Ghiasi et al.

INDUSTRIAL CROPS AND PRODUCTS (2020)

添加到收藏夹

Article Chemistry, Applied

Phase separation behavior in zein-gelatin composite film and its modulation effects on retention and release of multiple bioactive compounds

Xia Chen et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Green & Sustainable Science & Technology

Bio-based films with improved water resistance derived from soy protein isolate and stearic acid via bioconjugation

Qianqian Ye et al.

JOURNAL OF CLEANER PRODUCTION (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Development and structural assessment of whey protein isolate/sunflower seed oil biocomposite film

Burcu Gokkaya Erdem et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

添加到收藏夹

Article Chemistry, Applied

Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates

Feng Xue et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Engineering, Chemical

Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization

Ilyes Dammak et al.

JOURNAL OF FOOD ENGINEERING (2019)

添加到收藏夹

Article Chemistry, Applied

Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration

Sabina Galus

FOOD HYDROCOLLOIDS (2018)

添加到收藏夹

Article Acoustics

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Osman Gul et al.

ULTRASONICS SONOCHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study

Yi Zhang et al.

FOOD BIOSCIENCE (2018)

添加到收藏夹

Article Food Science & Technology

Gelatin films with nisin and catechin for minced pork preservation

Pimonpan Kaewprachu et al.

FOOD PACKAGING AND SHELF LIFE (2018)

添加到收藏夹

Article Chemistry, Applied

Scale-up of the production of soy (Glycine max L.) protein films using tape casting: Formulation of film-forming suspension and drying conditions

Cristian Matias Ortiz et al.

FOOD HYDROCOLLOIDS (2017)

添加到收藏夹

Article Chemistry, Applied

Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins

Shulin Chen et al.

FOOD HYDROCOLLOIDS (2016)

添加到收藏夹

Article Chemistry, Applied

Whey protein edible films modified with almond and walnut oils

Sabina Galus et al.

FOOD HYDROCOLLOIDS (2016)

添加到收藏夹

Article Agricultural Engineering

Effect of the natural surfactant Yucca schidigera extract on the properties of biodegradable emulsified films produced from soy protein isolate and coconut oil

Danielle Carpine et al.

INDUSTRIAL CROPS AND PRODUCTS (2016)

添加到收藏夹

Article Food Science & Technology

Effect of lipid incorporation on functional properties of wheat gluten based edible films

Jeancarlo R. Rocca-Smith et al.

JOURNAL OF CEREAL SCIENCE (2016)

添加到收藏夹

Article Chemistry, Applied

Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films

Javiera F. Rubilar et al.

CARBOHYDRATE POLYMERS (2015)

添加到收藏夹

Article Chemistry, Applied

Rheological properties of pullulan-sodium alginate based solutions during film formation

Qian Xiao et al.

CARBOHYDRATE POLYMERS (2015)

添加到收藏夹

Article Chemistry, Applied

Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate

Wuyin Weng et al.

FOOD CHEMISTRY (2015)

添加到收藏夹

Article Chemistry, Applied

Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties

Phakawat Tongnuanchan et al.

FOOD HYDROCOLLOIDS (2015)

添加到收藏夹

Article Food Science & Technology

Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Erin J. Hopkins et al.

FOOD RESEARCH INTERNATIONAL (2015)

添加到收藏夹

Review Food Science & Technology

Food applications of emulsion-based edible films and coatings

Sabina Galus et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

添加到收藏夹

Article Polymer Science

Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films

K. de la Caba et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2012)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.