Physical characteristics of emulsified soy protein-fatty acid composite films
- Author
- RHIM, J.-W1 ; WU, Y2 ; WELLER, C. L3 ; SCHNEPF, M2
[1] Department of Food Engineering, Mokpo National University, 61 Dorim-ri, Chungkye-myon, Muan-gun, Chonnam 534-729, 2, Korea, Republic of
[2] Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln, NE 68583-0806, United States
[3] Industrial Agricultural Products Center and Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0730, United States - Source
Sciences des aliments. 1999, Vol 19, Num 1, pp 57-71 ; ref : 1 p.3/4
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Biodégradabilité Couleur Film Hydrosolubilité Matériau emballage Perméabilité vapeur eau Propriété mécanique Protéine soja Relation formulation propriété Propriété physicochimique Protéine végétale
- Keyword (en)
- Fatty acids Biodegradability Color Film Water solubility Packaging material Steam permeability Mechanical properties Soy protein Property formulation relationship Physicochemical properties Plant protein
- Keyword (es)
- Acido graso Biodegradabilidad Color Película Hidrosolubilidad Material embalaje Permeabilidad vapor agua Propiedad mecánica Proteína soja Relación formulación propiedad Propiedad fisicoquímica Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1751591
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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