Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Jun‐Feng Su; Zhen Huang; Xiaoyan Yuan; Xinyu Wang; Min Li

doi:10.1016/j.carbpol.2009.07.035

ScienceGate Book Chapters

JOURNAL ARTICLE

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Jun‐Feng Su Zhen Huang Xiaoyan Yuan Xinyu Wang Min Li

Year: 2009 Journal: Carbohydrate Polymers Vol: 79 (1)Pages: 145-153 Publisher: Elsevier BV

DOI: 10.1016/j.carbpol.2009.07.035

Get Full-Text PDF Get Analytical Report

Keywords:

Carboxymethyl cellulose Differential scanning calorimetry Crystallinity Soy protein Glass transition Maillard reaction Materials science Fourier transform infrared spectroscopy Thermal stability Chemical engineering Absorption of water Cellulose Polymer chemistry Chemistry Nuclear chemistry Organic chemistry Polymer Food science Composite material

Metrics

655

Cited By

5.85

FWCI (Field Weighted Citation Impact)

Refs

0.97

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Nanocomposite Films for Food Packaging

Physical Sciences → Materials Science → Biomaterials

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Metrics

Citation History

Topics

Related Documents

Physicochemical properties of soy protein isolate/carboxymethyl cellulose blend films crosslinked by Maillard reactions: Color, transparency and heat-sealing ability

Biodegradation behaviours of soy protein isolate/carboxymethyl cellulose blend films

Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

Cellulose/Soy Protein Isolate Blend Films Prepared via Room-Temperature Ionic Liquid

Mechanical Properties of Carboxymethyl Cellulose Edible Films