Development of Active Edible Whey Protein Isolate Packaging Films by Genipin Cross-linking and Gallic Acid Incorporation
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === In order to improve the performance of whey protein isolate (WPI) edible membrane, genipin (Gen) was as natural cross-linking agent. WPI edible films crosslinked with different concentrations of Gen (0, 0.4, 0.8, 1.2, 1.6, and 2.0 mg/g WPI and denoted as WPI-Ge...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/zna3j9 |