Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and −18 °C for 6 weeks...

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Detalles Bibliográficos
Autores principales: Zhang, Hong, Wang, Lechuan, Li, Hanyu, Chi, Yujie, Zhang, Huajiang, Xia, Ning, Ma, Yanqiu, Jiang, Longwei, Zhang, Xiaonan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392404/
https://www.ncbi.nlm.nih.gov/pubmed/34441574
http://dx.doi.org/10.3390/foods10081797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392404/
https://www.ncbi.nlm.nih.gov/pubmed/34441574
http://dx.doi.org/10.3390/foods10081797

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