Wheat gluten films cross-linked with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide
- 30 November 2004
- journal article
- Published by Elsevier BV in Industrial Crops and Products
- Vol. 20 (3), 281-289
- https://doi.org/10.1016/j.indcrop.2003.10.012
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Cross-Linking of Wheat Gluten Using a Water-Soluble CarbodiimideCereal Chemistry Journal, 2000
- Proteins as Agricultural Polymers for Packaging ProductionCereal Chemistry Journal, 1998
- Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic PlasticizersJournal of Agricultural and Food Chemistry, 1997
- Biodegradable plastic made from soybean products. II. Effects of cross-linking and cellulose incorporation on mechanical properties and water absorptionJournal of Polymers and the Environment, 1994
- Edible composite films of wheat gluten and lipids: water vapour permeability and other physical propertiesInternational Journal of Food Science & Technology, 1994
- THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMSJournal of Food Processing and Preservation, 1993
- Effects of acidic and alkaline treatments on tannic acid and its binding property to proteinJournal of Agricultural and Food Chemistry, 1993
- Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmJournal of Food Science, 1993
- Film, Foaming, and Emulsifying Properties of Food Proteins: Effects of ModificationPublished by American Chemical Society (ACS) ,1987
- Chemical modification of proteins: comments and perspectives*International Journal of Peptide and Protein Research, 1987