Effects of two-step heating process on hydrophobicity and barrier properties of protein-based composites
Objective: To improve the film heating process. Methods: In this experiment, edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35, 40, 45, 50, 55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage. The structure,...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-01-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20240102 |