Characterization and film-forming mechanism of egg white/pullulan blend film

Ke Han,Yaofa Liu,Yuanyuan Liu,Xi Huang,Long Sheng

Food Chemistry（2020）

引用 51|浏览2

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摘要

•The excellent mechanical properties occurred at the optimal proportion, Pu: EW = 1:1.•The blend films with more EW showed a lower speed of thermal degradation.•Formation of hydrogen bonds and Maillard reaction occurred in film-forming process.

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关键词

Egg white,Edible film,Pullulan,Hydrogen bonds

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