Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten
Abstract
:Abbreviations
E | elongation |
TS | Tensile strength |
WVP | Water Vapor Permeability |
1. Introduction
2. Results and Discussion
2.1. Effect of Zein/Wheat Gluten Ratio on the Characteristics of the Composite Protein Films
2.2. Effect of Concentration of Glycerol on the Characteristics of the Composite Protein Film
2.3. Effect of the Heat-Treat Temperature on the Characteristics of the Composite Protein Film
2.4. Effect of the Ratio of Liquid to Solid on the Properties of the Film
2.5. Effect of Ethanol Concentration on the Properties of the Film
2.6. Effect of pH on the Properties of the Film
3. Experimental
3.1. General
3.2. Preparation of Composite Film
3.3. Film Thickness
3.4. Film Tensile Strength (TS) and Elongation (E)
3.5. Water Vapor Permeability (WVP)
3.6. Statistical Analysis
4. Conclusions
Acknowledgments
References and Notes
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Guo, X.; Lu, Y.; Cui, H.; Jia, X.; Bai, H.; Ma, Y. Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten. Molecules 2012, 17, 3794-3804. https://doi.org/10.3390/molecules17043794
Guo X, Lu Y, Cui H, Jia X, Bai H, Ma Y. Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten. Molecules. 2012; 17(4):3794-3804. https://doi.org/10.3390/molecules17043794
Chicago/Turabian StyleGuo, Xingfeng, Yanan Lu, Heping Cui, Xiangxing Jia, Hongchao Bai, and Yuxiang Ma. 2012. "Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten" Molecules 17, no. 4: 3794-3804. https://doi.org/10.3390/molecules17043794