2013•Food HydrocolloidsRequires access

The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

Zhe Wang, Jing Zhou, Xiaoxuan Wang, Ning Zhang, Xiuxiu Sun, Zhongsu Ma

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Key concepts: Stearic acid, Oleic acid, Contact angle, Chemistry, Soy protein, Nuclear chemistry, Materials science, Food science

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The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films — Research Paper | ScholarLens