HIGHLIGHTS
- who: Wheat gluten protein and colleagues from the AandF have published the research work: Research on properties of edible ufffdlms prepared from Zein, soy protein isolate, wheat gluten protein by adding beeswax, in the Journal: (JOURNAL)
- what: In this study, in order to expand the application of edible protein film and realize resource recycling, BW was added into Zein, SPI and WGP and the protein-lipid composite film was successfully prepared.
- how: The results showed that the composite film exhibited a lower water contact angle value than WGP film. All the above results . . .
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