Zobrazeno 1 - 10
of 143
pro vyhledávání: '"Marvin A. Tung"'
Autor:
Dr.I.J Britt
Publikováno v:
Food Research International. 33:529-530
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d34913972c07a7a86047d75366d283b4
https://doi.org/10.1016/s0963-9969(00)00087-9
https://doi.org/10.1016/s0963-9969(00)00087-9
Akademický článek
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Publikováno v:
Journal of Food Science. 67:188-193
Whey protein isolate (WPI)-based edible biopolymer films were prepared using a film-forming stage designed to provide heat-induced gelation. Effects of whey-protein ratios, calcium, glycerol (plasticizer), and emulsion droplet incorporation on film t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cccad740efdfad6944b8cf65ebd17fb
https://doi.org/10.1111/j.1365-2621.2002.tb11381.x
https://doi.org/10.1111/j.1365-2621.2002.tb11381.x
Publikováno v:
Carbohydrate Polymers. 44:197-209
The effects of fructose and sucrose on the gelling temperature, clarity, and texture properties of gellan gels crosslinked with calcium or sodium ions were studied by dynamic rheological, visible light absorption, and compression tests. The gelling t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efd4c7d5c4001f13bbf5ea68a3860c85
https://doi.org/10.1016/s0144-8617(00)00220-4
https://doi.org/10.1016/s0144-8617(00)00220-4
Publikováno v:
Journal of Food Science. 66:289-293
Influences of rigid (glass) and deformable (gellan) particles dispersed in gellan gels were studied to better understand the effect of structure on the rheological properties of model composite foods. Composites with inclusions at 0%, 10%, 20%, and 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa1cd974572df245bb5474e5323f1f13
https://doi.org/10.1111/j.1365-2621.2001.tb11334.x
https://doi.org/10.1111/j.1365-2621.2001.tb11334.x
Publikováno v:
Journal of Applied Polymer Science. 82:1866-1872
The transport properties of oxygen and water vapor through EVOH films as functions of relative humidity (RH) and temperature were studied. The results of oxygen and water vapor permeation demonstrated that temperature and RH markedly affected barrier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2fa18d70b5ba7f426cc293215610cd5
https://doi.org/10.1002/app.2030
https://doi.org/10.1002/app.2030
Publikováno v:
Journal of Applied Polymer Science. 79:1949-1957
The transport properties of d-limonene through ethylene vinyl alcohol copolymers (EVOH) and nylon 6,6 films as functions of relative humidity (RH) and temperature were studied. Permeation properties of these polymers were strongly influenced by tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebfa8fa1ef9141517d9d5bc1e5aafe44
https://doi.org/10.1002/1097-4628(20010314)79:11<1949::aid-app1002>3.0.co
https://doi.org/10.1002/1097-4628(20010314)79:11<1949::aid-app1002>3.0.co
Publikováno v:
Food Research International. 33:579-586
Flow properties of dilute and concentrated gellan polysaccharide solutions were investigated under low and intermediate shear rates, respectively, to study the behavior of the polymer in water. An apparent stiffness parameter, B′-value, was calcula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded149c8aa4d7755e8304f5ff5d07e35
https://doi.org/10.1016/s0963-9969(00)00094-6
https://doi.org/10.1016/s0963-9969(00)00094-6
Publikováno v:
Journal of Food Science. 64:616-622
Gelatin films were prepared by enzymatic cross-linking with transglutaminase, and their mechanical and barrier properties were evaluated as functions of relative humidity (RH, 30 to 75%), temperature (15 to 35°C) and glycerol content (15 to 31%). Wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60369ce3b17db6f9a089cb2e720d3e8e
https://doi.org/10.1111/j.1365-2621.1999.tb15096.x
https://doi.org/10.1111/j.1365-2621.1999.tb15096.x