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Journal article

Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins

Abstract:

The effects of type and concentration of plasticizers on the mechanical properties and water vapor permeability (WVP) of edible films from fish water-soluble proteins (FWSP) were investigated. Among plasticizers investigated in the present study, glycerol and polyethylene glycol (PEG) gave the films flexible structure. As the concentration of glycerol increased, tensile strength (TS) decreased with concomitant increase of elongation at break (EAB) and WVP. In contrast, PEG showed more marked ...

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Publication status:
Published

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Journal:
FISHERIES SCIENCE
Volume:
67
Issue:
2
Pages:
346-351
Publication date:
2001-04-05
DOI:
EISSN:
1444-2906
ISSN:
0919-9268
URN:
uuid:9472ede5-d997-4280-b030-e7d623bbdff4
Source identifiers:
311576
Local pid:
pubs:311576

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