Mechanical and thermal properties of soy protein films processed by casting and compression

By Pedro Guerrero, A. Retegi, N. Gabilondo, Koro de la Caba. 2010

200 citations recorded by the source corpus.

Subfields: Biomaterials, Mechanics of Materials, Plant Science

View Paper: https://www.semanticscholar.org/paper/3a03dbe2ed76abd4b4fa29b775ea0fea8569d009

Citations in the corpus

• Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, unknown): “850 cm 1, 925 cm 1 and 995 cm 1, for the former; 1045 cm 1, for stretching of the CeO bond in C1 and C3; and 1117 cm 1, for stretching of CeO in C2 (Guerrero et al., 2010) e when Gly increased from 40 to 60%(w/w).”