Relative Humidity and Temperature Effects on Tensile Strength of Edible Protein and Cellulose Ether Films

Publication Year:
1993
Usage 3262
Downloads 3214
Abstract Views 48
Repository URL:
https://digitalcommons.unl.edu/biosysengfacpub/91
Author(s):
Gennadios, A.; Park, H. J.; Weller, Curtis L
Tags:
Wheat gluten; Corn zein; Methylcellulose; Hydroxypropyl cellulose; Biological Engineering
article description
The effect of relative humidity and temperature on tensile strength of two types of protein-based [corn zein (CZ) and wheat gluten (WG)] and two types of cellulosic [methylcellulose (MC) and hydroxypropyl cellulose (HPC)] hydrophilic edible films was investigated.