Characterization of quinoa protein–chitosan blend edible films
- 1 July 2011
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 25 (5), 879-886
- https://doi.org/10.1016/j.foodhyd.2010.08.008
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactionsCarbohydrate Polymers, 2009
- Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing ConditionsJournal of Food Science, 2005
- A validated 1H NMR method for the determination of the degree of deacetylation of chitosanJournal of Pharmaceutical and Biomedical Analysis, 2003
- Multilayer sorption parameters: BET or GAB values?Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2003
- A review of chitin and chitosan applicationsReactive and Functional Polymers, 2000
- Chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) floursInternational Journal of Food Sciences and Nutrition, 1999
- Edible Films and Coatings: Tomorrow's Packagings: A ReviewCritical Reviews in Food Science and Nutrition, 1998
- Polyelectrolyte complexes obtained by radical polymerization in the presence of chitosanMacromolecular Chemistry and Physics, 1996
- Insoluble polyelectrolyte complex formed from chitosan and α‐keratose: conformational change of α‐keratoseMacromolecular Chemistry and Physics, 1996
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976