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首页> International journal of biological macromolecules> Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.

Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.

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作者： Xin,Zhang ^[1] ; Ya,Zhao ^[1] ; Yuanyuan,Li ^[1] ; Lanlan,Zhu ^[1] ; Zhongxiang,Fang ^[2] ; Qilong,Shi ^[3]

作者单位： School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong Province 255000, PR China. ^[1] School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia. Electronic address: zhongxiang.fang@unimelb.edu.au. ^[2] School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong Province 255000, PR China. Electronic address: shiqilong2006@hotmail.com. ^[3]

关键词 Biodegradable edible films Mechanical properties Physicochemical properties Psyllium seed gum Whey protein isolate

主题词化学现象(Chemical Phenomena);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);力学现象(Mechanical Phenomena);氧(Oxygen);通透性(Permeability);植物树胶(Plant Gums);蚤草(Psyllium);种子(Seeds);溶解度(Solubility);水(Water)

DOI 10.1016/j.ijbiomac.2020.03.018

PMID 32142843

发布时间 2021-02-05

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International journal of biological macromolecules

892-901页

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