The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films
作者： Zhe Wang , Jing Zhou , Xiao-xuan Wang , Ning Zhang , Xiu-xiu Sun
DOI: 10.1016/J.FOODHYD.2013.07.006
关键词:
摘要: Abstract Edible films were prepared using soy protein isolate (4g/100 g), oleic acid (0–2 g/100 g) and stearic (0–2 g/100 g). Effects of the ratio to ultrasonic/microwave assisted treatment on water vapor permeability (WVP) contact angle evaluated. Changes in ratios had significant effects WVP (p
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