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Food chemistry, v.315, 2020년, pp.126201 -
Han, Ke (College of Food Science and Technology of Huazhong Agricultural University) , Liu, Yaofa , Liu, Yuanyuan , Huang, Xi , Sheng, Long
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Abstract Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. ...
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