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

Soy Oligosaccharides and Soluble Non-starch Polysaccharides: A Review of Digestion, Nutritive and Anti-nutritive Effects in Pigs and Poultry

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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

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Liquid and vapour water transfer through whey protein/lipid emulsion films

(2010) Sabina Kokoszka et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structural and functional properties of soy protein isolate and cod gelatin blend films

(2009) Gabriela A. Denavi et al.   FOOD HYDROCOLLOIDS

Water sorption isotherms and phase transitions of sodium caseinate–lipid films as affected by lipid interactions

(2009) M.J. Fabra et al.   FOOD HYDROCOLLOIDS

Effect of hydrophobic plasticizers on functional properties of gelatin-based films

(2009) Caroline Andreuccetti et al.   FOOD RESEARCH INTERNATIONAL

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fatty Acid Addition on the Properties of Biopolymer Films Based on Lipophilic Maize Starch and Gelatin

(2009) Farayde M. Fakhouri et al.   STARCH-STARKE

Functional and Edible Uses of Soy Protein Products

(2008) Preeti Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films

(2008) Na Cao et al.   FOOD HYDROCOLLOIDS

Microstructure and optical properties of sodium caseinate films containing oleic acid–beeswax mixtures

(2008) Maria José Fabra et al.   FOOD HYDROCOLLOIDS

Effect of oleic acid–beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films

(2008) F. María Monedero et al.   JOURNAL OF FOOD ENGINEERING

Modeling of water absorption of Botswana bambara varieties using Peleg’s equation

(2008) V.A. Jideani et al.   JOURNAL OF FOOD ENGINEERING

Thermoplastic Processing of Proteins for Film Formation—A Review

(2008) V.M. Hernandez-Izquierdo et al.   JOURNAL OF FOOD SCIENCE