1 |
Hong EJ, Son HJ, Kang JH, Noh BS. Analysis of binding trimethylamine with rice-washed solution using electronic nose based on mass spectrometer. Korean J. Food Sci. Technol. 41: 509-514 (2009)
|
2 |
Kim HS, Park WI, Kang MS, Jin HJ. Multiple light scattering measurement and stability analysis of aqueous carbon nanotube dispersions. J. Phys. Chem. Solids. 69: 1209-1212 (2008)
DOI
ScienceOn
|
3 |
Avena-Bustillos RJ, Olsen CW, Olson DA, Chiou B, Yee E, Bechtel PJ, Mchugh TH. Water vapor permeability of mammalian and fish gelatin films. J. Food Sci. 71: 202-207 (2006)
DOI
ScienceOn
|
4 |
Chick J, Ustunol Z. Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films. J. Food Sci. 63: 1024-1027 (1998)
|
5 |
Brandenburg AH, Weller CL, Testin RF. Edible films and coatings from soy protein. J. Food Sci. 58: 1086-1089 (1993)
DOI
ScienceOn
|
6 |
Garrisson WM. Reaction mechanism in the radiolysis of peptides, polypeptides, and proteins. Chem. Rev. 87: 381-398 (1987)
DOI
|
7 |
Woods RT, Pikaev AK. Applied Radiation Chemistry: Radiation Processing. John Wiley & Sons, Inc. New York, NY, USA. p. 341 (1994)
|
8 |
Cho M, Kim BY, Rhim JH. Degradation of alginate solution and powder by -irradiation. Food Eng. Prog. 7: 141-145 (2003)
|
9 |
Hendrix KM, Jin T, Min SC. Development of mustard meal coproduct- used biopolymer edible films for food packaging(053-14). In: Abstracts: IFT Annual Meeting 2008. June 28-July 1, New Orleans, LA, USA. Institute of Food Technologiests, Chicago, IL, USA.
|
10 |
McHugh TH, Avena-Bustillos R, Krochta JM. Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects. J. Food Sci. 58: 899-903 (1993)
DOI
ScienceOn
|
11 |
Iida Y, Tuziuti T, Yasui K, Towata A, Kozuka T. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innov. Food Sci. Emerg. 9: 140-146 (2008)
DOI
ScienceOn
|
12 |
ASTM. Standard test method for tensile properties of thin plastic sheeting. D822-01. American Society for Testing and Materials, Philadelphia, PA, USA. pp. 162-170 (1997)
|
13 |
Guan X, Yao H. Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology. Food Chem. 106: 345-351 (2008)
DOI
ScienceOn
|
14 |
Zhang Z, Feng H, Niu Y, Eckhoff SR. Starch recovery from degermed corn flour and hominy feed using power ultrasound. Cereal Chem. 82: 447-449 (2005)
DOI
ScienceOn
|
15 |
Sablani SS, Dasse F, Bastarrachea L, Dhawan S, Hendrix KM, Min SC. Apple peel-based edible film development using a highpressure homogenization. J. Food Sci. 74: 372-381 (2009)
|
16 |
Martine RD, Michael JG. Why do gelatinized starch granules not dissolve completely? Roles for amylase, protein, and lipid in granule "Ghost" integrity. J. Agr. Food Chem. 55: 4752-4760 (2007)
DOI
ScienceOn
|
17 |
Seguchi M, Higasa T, Mori T. Study of wheat starch structures by sonication treatment. Cereal Chem. 71: 636-639 (1994)
|
18 |
Kang HJ, Jo C, Lee NY, Kwon JH, Byun MW, A combination of irradiation and CaCl2 immersion for a pectin-based biodegradable film. Carbohyd. Polym. 60: 547-551 (2005)
DOI
ScienceOn
|
19 |
Kang HJ, Min SC. Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound. Food Sci. Technol. 43: 903-909 (2010)
|
20 |
Cheng W, Chen J, Liu D, Ye X, Ke F. Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films. Carbohyd. Polym. 81: 707-711 (2010)
DOI
ScienceOn
|
21 |
Ansharullah, Hourigan JA, Chesterman CF. Application of carbohydrases in extracting protein from rice bran. J. Sci. Food Agr. 74: 141-146
|
22 |
Banerjee R, Chen H, Wu J. Milk protein-based edible film mechanical strength changes due to ultrasound process. J. Food Sci. 61: 824-828 (1996)
DOI
ScienceOn
|
23 |
Brault D, D'Aprano G, Lacroix M. Formation of free-standing sterilized edible films from irradiated caseinate. J. Agr. Food Chem. 45: 2964-2969 (1997)
DOI
ScienceOn
|
24 |
Ressouany M, Vachon C, Lacroix M. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate film. J. Agr. Food Chem. 46: 1618-1623 (1998)
DOI
ScienceOn
|
25 |
Han YJ, Kim SS. Physical properties of methyl cellulose and hydroxypropylated methyl cellulose films. Korean J. Food Sci. Technol. 39: 521-526 (2007)
|
26 |
Vachon C, Yu H-L, Yefsah R, Alain R, St-Gelais D, Lacroix M. Mechanical and structural properties of milk protein edible films cross-linked by heating and g-irradiation. J. Agr. Food Chem. 48: 3202-3209 (2000)
DOI
ScienceOn
|
27 |
Han YJ, Kim SS. Physical properties of Mixed - and -carrageenan films. Korean J. Food Sci. Technol. 40: 42-46 (2008)
|
28 |
Min SC, Janjarasskul T, Krochta JM. Tensile and moisture barrier properties of whey protein-beeswax layered composite films. J. Sci. Food Agr. 89: 251-257 (2009)
DOI
ScienceOn
|
29 |
Petersson M, Stading M. Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions. Food Hydrocolloid 19: 123-132 (2005)
DOI
ScienceOn
|
30 |
Han YJ, Roh HJ, Kim SS. Preparation and physical properties of curdlan composite edible films. Korean J. Food Sci. Technol. 39: 158-163 (2007)
|
31 |
Krochta JM. Mulder-Johnston CD. Edible and Biodegradable polymer films. Food Technol. 51: 61-74 (1997)
|
32 |
Gennadios A, Weller CL, Testin RF. Property modification of edible wheat, gluten-based films. Trans. ASAE 36: 465-470 (1993)
DOI
|
33 |
Shellhammer TH and Krochta JM, Whey protein emulsion film performance as affected by lipid type and amount. J. Food Sci. 62:390-394 (1997)
DOI
ScienceOn
|
34 |
Choi SJ, Kim SY, Oh DK, Noh BS. Physical properties of locust bean gum-based edible film. Korean J. Food Sci. Technol. 30: 363-371 (1998)
|
35 |
Kester JJ, Fennema O. Edible films and coatings: A review. Food Technol. 40: 47-59 (1986)
|