scholarly journals Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples

LWT ◽  
2017 ◽  
Vol 80 ◽  
pp. 409-415 ◽  
Author(s):  
M.M. Alves ◽  
M.P. Gonçalves ◽  
C.M.R. Rocha
Keyword(s):  
Ferulic Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Fresh Cut

Effect of Ferulic Acid and its Oxide on Qualities of Soy Protein-Isolate/Chitosan Composite Films

2014 ◽  
Vol 716-717 ◽  
pp. 24-27 ◽  
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Ferulic Acid ◽  
Soy Protein ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Band Energy ◽  
Chitosan Composite ◽  
Thermal Stability Of

The effect of ferulic acid (FA) and oxidized ferulic acid (OFA) on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA showed an excellent compatibility and miscibility of in the composite films, and leaded the surface more compact and smooth. The FA and OFA also enhanced the thermal stability of the composite films. The FA and OFA enhanced the performance of the composite films by raising the band energy of the crosslinked molecules.

Role of ferulic acid in preparing edible films from soy protein isolate

2005 ◽  
Vol 70 (2) ◽  
pp. 205-210 ◽  
Author(s):  
Shiyi Ou ◽  
Yong Wang ◽  
Shuze Tang ◽  
Caihuan Huang ◽  
Michael G. Jackson
Keyword(s):  
Ferulic Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Protein Isolate
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