Thermal stability of films formed by soy protein isolate–sodium dodecyl sulfate

By Vanessa Schmidt, C. Giacomelli, V. Soldi. 2005

238 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8a1ba3771eba710c2c44fdbc7074ab8358fc11c4

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1. L. Abugoch
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Citations in the corpus

• Characterization of quinoa protein–chitosan blend edible films (2011, background): “, 2010) and PO 2 or PeOH stretching from phosphate esters, which are present in significant amounts in soy protein isolate (Schmidt et al., 2005).”
• Extrusion of soy protein with gelatin and sugars at low moisture content (2012, unknown): “H bending (amide III) at 1230 cm 1 (Lodha and Netravali, 2005; Schmidt et al., 2005).”
• Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, unknown): “Note: a, b Means within the same column, labeled with the same letter, do not statistica a From Shiku et al. (2003): LDPE: low-density polyethylene; OPP: oriented polypropy counterparts (see Table 4).”