The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein-based films-Reference-Cited by-同舟云学术

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The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein-based films

Published:2015-10-06 Issue:2 Volume:133 Page:n/a-n/a
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J. Appl. Polym. Sci.

Author:

Arabestani Akram¹,Kadivar Mahdi¹,Shahedi Mohammad¹,Goli Sayed Amir Hossein¹,Porta Raffaele²

Affiliation:

1. Department of Food Science, College of Agriculture; Isfahan University of Technology; Isfahan 84156 Iran

2. Department of Chemical Sciences; University of Naples“federico II”, Complesso Universitario Di Monte S. Angelo; via Cintia Napoli 80126 Italy

Funder

Isfahan University of Technology

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.42894/fullpdf

Reference33 articles.

1. Biodegradable packaging based on raw materials from crops and their impact on waste management

2. Chitosan-based biomaterials for tissue engineering

3. Properties of transglutaminase-treated red bean protein films

4. Sorption Characteristics of Soy Protein Films and their Relation to Mechanical Properties

5. Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review

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1. Plant protein-based edible films and the effect of phenolic additives;Critical Reviews in Food Science and Nutrition;2024-03-19

2. High performance vibrational damping poly(urethane) coatings: Blending ‘soft’ macrodiols for improved mechanical stability under weathering;Progress in Organic Coatings;2019-11

3. Emergent food proteins – Towards sustainability, health and innovation;Food Research International;2019-11

4. Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film;Journal of Food Processing and Preservation;2019-02-15

5. Transglutaminase Protein Substrates of Food Interest;Enzymes in Food Technology;2018

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