Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols
- 10 January 2022
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 99 (3), 640-651
- https://doi.org/10.1002/cche.10525
Abstract
No abstract availableKeywords
This publication has 42 references indexed in Scilit:
- Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial propertiesFood Hydrocolloids, 2015
- Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation timeFood Hydrocolloids, 2015
- Surface modification of sodium caseinate films by zein coatingsFood Hydrocolloids, 2014
- Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish pattiesFood Hydrocolloids, 2013
- Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten FilmsJournal of Agricultural and Food Chemistry, 2012
- Effect of rice wax on water vapour permeability and sorption properties of edible pullulan filmsFood Chemistry, 2011
- The influence of different cross-linking reactions and glycerol addition on thermal and mechanical properties of biodegradable gliadin-based filmMaterials Science and Engineering: C, 2010
- Wheat gluten nanocomposite films as food‐contact materials: Migration tests and impact of a novel food stabilization technology (high pressure)Journal of Applied Polymer Science, 2010
- Effect of cross-linking using aldehydes on properties of glutenin-rich filmsFood Hydrocolloids, 2004
- Drying Temperature and Relative Humidity Effects on Wheat Gluten Film PropertiesJournal of Agricultural and Food Chemistry, 2003