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The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

Article ID Journal Published Year Pages File Type
6988422 Food Hydrocolloids 2014 8 Pages PDF
Keywords
Stearic acidOleic acidSoy protein isolate
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films
Authors
Zhe Wang, Jing Zhou, Xiao-xuan Wang, Ning Zhang, Xiu-xiu Sun, Zhong-su Ma,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Stearic acid
Oleic acid
Soy protein isolate
Bioengineering
Catalysis
Chemical Engineering (General)
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Colloid and Surface Chemistry
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Fluid Flow and Transfer Processes
Process Chemistry and Technology
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