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Choi I, Choi MH, Han J. Exploring the effect of corn starch/pea protein blending on the physicochemical and structural properties of biopolymer films and their aging resistance. Int J Biol Macromol 2024; 269:132092. [PMID: 38718993 DOI: 10.1016/j.ijbiomac.2024.132092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/13/2024]
Abstract
This study investigated the potential effect of blending corn starch and pea protein isolate in various ratios (100:0, 70:30, 50:50, 30:70, and 0:100) on the aging properties of biodegradable films. Unlike previous research, the focus was on the often-overlooked aspect of film aging. Fourier-transform infrared spectroscopy and X-ray diffraction demonstrated the physical blending of corn starch and pea protein, along with chemical bonding and conformational changes. The optical and microstructural properties showed the formation of smooth, homogeneous films with good compatibility between the polymers. The water resistance, barrier, and mechanical properties corresponding to the intrinsic nature of protein polymers showed a minimized fluctuations in film properties as film ages, with a reduction of at least twice when protein is added. Remarkably, the blend with a ratio of 30:70 demonstrated the most stable properties during aging. These results demonstrated that blending the pea protein isolate was favorable for delaying the retrogradation and recrystallization of corn starch films. Understanding how these blends influence the aging characteristics of films is not only a novel contribution to the scientific community but also holds practical significance, potentially opening a potential for applications in various industries.
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Affiliation(s)
- Inyoung Choi
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
| | - Min Hye Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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2
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Ma Y, Lu Y, Wang Y, Gao Y, Mao L. Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors. Food Funct 2023; 14:4583-4594. [PMID: 37139605 DOI: 10.1039/d3fo00834g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation. After adding SP, the gel hardness decreased from 3.43 ± 0.14 N to 1.62 ± 0.01 N, and the storage modulus also decreased with the increase of SP content. Viscoelasticity of the gels was thermo-responsive, and the presence of SP contributed to a higher recovery of the storage modulus after the heating-cooling process. The addition of SP reduced the oil-binding capacity of zein gel from 97.61 ± 0.19% to 82.00 ± 0.92% and the solvent-binding capacity from 75.97 ± 3.05% to 62.25 ± 0.22%, indicating that the zein network was weakened. Then, gels were mixed with simulated digestive juices to track the changes of gel structures and the release of free fatty acids. The addition of SP accelerated the digestion process, especially intestinal digestion. SP contributed to a higher fluorescence intensity in the digesta, which was a sign of a higher level of digestion of zein. Subsequently, the addition of SP increased the release content of free fatty acids from 4.27 ± 0.71% to 5.07 ± 1.27%. The above findings would be useful in designing zein-based functional food products with favored textural and digestion properties.
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Affiliation(s)
- Yinguo Ma
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yao Lu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Characterization, microstructure, and spectroscopic study of optimized sodium caseinate–sorbitol active biofilms with citral microencapsulate. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04345-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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4
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Agustinelli SP, Ciannamea EM, Ruseckaite RA, Martucci JF. Compression molded soy protein concentrate film incorporated with natural antioxidant: storage stability and their effectiveness to improve the quality of fish products during refrigeration. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina P. Agustinelli
- Instituto de Ciencia y Tecnología de Alimentos y Ambiente. (INCITAA), Grupo de Investigación Preservación y Calidad de los Alimentos (GIPCAL), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP), Ave. J. B. Justo 4302, 7600 Mar del Plata Argentina
| | - Emiliano M. Ciannamea
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Ave. Colón 10850, 7600 Mar del Plata Argentina
| | - Roxana A. Ruseckaite
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Ave. Colón 10850, 7600 Mar del Plata Argentina
| | - Josefa F. Martucci
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP), Ave. Colón 10850, 7600 Mar del Plata Argentina
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5
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Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration. Foods 2021; 10:1797. [PMID: 34441574 PMCID: PMC8392404 DOI: 10.3390/foods10081797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.
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Affiliation(s)
| | | | | | | | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.Z.); (L.W.); (H.L.); (Y.C.); (N.X.); (Y.M.); (L.J.); (X.Z.)
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6
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Camiletti OF, Riveros CG, Aguirre A, Grosso NR. Sunflower oil preservation by using chickpea flour film as bio-packaging material. J Food Sci 2020; 86:61-67. [PMID: 33336405 DOI: 10.1111/1750-3841.15559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/01/2020] [Accepted: 11/17/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young's modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high-barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation. PRACTICAL APPLICATION: Discarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.
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Affiliation(s)
- Ornella F Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Vélez Sarsfield 1611, Córdoba, 5000, Argentina
| | - Cecilia G Riveros
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Vélez Sarsfield 1611, Córdoba, 5000, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Ciudad Universitaria, Ing. Agr. Félix Aldo Marrone 746, Córdoba, 5000, Argentina
| | - Alicia Aguirre
- Cátedra de Química Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET), Av. Vélez Sarsfield 1611, CP X5016GCA, Córdoba, Argentina
| | - Nelson R Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Vélez Sarsfield 1611, Córdoba, 5000, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Ciudad Universitaria, Ing. Agr. Félix Aldo Marrone 746, Córdoba, 5000, Argentina
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7
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Guo X, Ren C, Zhang Y, Cui H, Shi C. Stability of zein‐based films and their mechanism of change during storage at different temperatures and relative humidity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14671] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xingfeng Guo
- Henan Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Cong Ren
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yingying Zhang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Heping Cui
- Henan Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
| | - Changshuo Shi
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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8
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Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109809] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Nephomnyshy I, Rosen-Kligvasser J, Davidovich-Pinhas M. The development of a direct approach to formulate high oil content zein-based emulsion gels using moderate temperatures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105528] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Chen C, Du Y, Zuo G, Chen F, Liu K, Zhang L. Effect of storage condition on the physico-chemical properties of corn-wheat starch/zein edible bilayer films. ROYAL SOCIETY OPEN SCIENCE 2020; 7:191777. [PMID: 32257334 PMCID: PMC7062101 DOI: 10.1098/rsos.191777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/13/2020] [Indexed: 06/11/2023]
Abstract
The functional properties of biopolymer-based film packaging materials are susceptible to external storage conditions. The effects of different storage temperature, relative humidity (RH) and duration on the apparent form, barrier properties, mechanical properties and microstructure of corn-wheat starch/zein bilayer films were studied. From 0 to 150 days, storage temperature and RH, but not storage time, affected the appearance and colour of the bilayer films. The increase in haze of the bilayer films stored at 25°C was much greater than that at low temperatures. With increased storage time, the moisture content first increased and then decreased, while the water resistance and oxygen barrier properties of the bilayer films worsened. After 150 days, the bilayer film stored at 25°C with 54% RH had better water resistance properties. The oxygen barrier properties of the bilayer film stored at 25°C with 43% RH were preferable to those of other groups because the peroxide value of vegetable oil packed in the former bilayer film was the lowest. The tensile strength of bilayer films stored at 25°C with RH of 43, 54 and 65% decreased, but was still better than those stored at low temperatures (-17°C, 4°C), which were tough due to their high elongation at break. Scanning electron microscopy results showed tight bonds between the bilayer films, and the network structure inside the films disappeared and reappeared during storage. The cross-sectional compactness changed, and there was no film separation after 150 days.
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11
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Popović S, Hromiš N, Šuput D, Bulut S, Romanić R, Lazić V. Valorization of by-products from the production of pressed edible oils to produce biopolymer films. COLD PRESSED OILS 2020:15-30. [DOI: 10.1016/b978-0-12-818188-1.00003-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
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12
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Neira LM, Martucci JF, Stejskal N, Ruseckaite RA. Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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13
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Xu L, Cao W, Li R, Zhang H, Xia N, Li T, Liu X, Zhao X. Properties of soy protein isolate/nano‐silica films and their applications in the preservation of
Flammulina velutipes. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14177] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lina Xu
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Wenhui Cao
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Rui Li
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Ning Xia
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Tong Li
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Xixin Liu
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Xiaotong Zhao
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
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14
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Storage stability of soy protein isolate films incorporated with mango kernel extract at different temperature. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Storage behavior of caseinate-based films incorporating maize germ oil bodies. Food Res Int 2019; 116:1031-1040. [DOI: 10.1016/j.foodres.2018.09.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 09/11/2018] [Accepted: 09/15/2018] [Indexed: 11/21/2022]
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16
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Piccirilli G, Soazo M, Pérez L, Delorenzi N, Verdini R. Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Xu L, Liu Y, Yang M, Cao W, Zhang H, Xia N, Li T, Zhao X. Properties of soy protein isolate/nano‐silica bilayer films during storage. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lina Xu
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Yuanyuan Liu
- College of Food ScienceChina Agricultural University Beijing 100083, People's Republic of China
| | - Mingming Yang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Wenhui Cao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Huajiang Zhang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Ning Xia
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Tong Li
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Xiaotong Zhao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
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18
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Bioactive coconut protein concentrate films incorporated with antioxidant extract of mature coconut water. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Ciannamea EM, Espinosa JP, Stefani PM, Ruseckaite RA. Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions. Food Chem 2018; 243:448-452. [DOI: 10.1016/j.foodchem.2017.08.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 05/11/2017] [Accepted: 08/20/2017] [Indexed: 10/19/2022]
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20
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Ciannamea EM, Stefani PM, Ruseckaite RA. Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.073] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Development of innovative biodegradable films based on biomass of Saccharomyces cerevisiae. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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