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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2004; 8(2):130-134

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.130

Article

Improvement of Mechanical Properties of Peanut Protein Films by Chemical Modification

Yun Joong Kwon1,*, Chin-Chi Liu2, Castell-Perez Elena2
1Dept. Food Science and Biotechnology, Kyonggi University
2Dept. Biological and Agricultural Engineering, Texas A&M University
*Corresponding author: Yun Joong Kwon, Department, Food Science and Biotechnology, Kyonggi University, Suwon 442-760, Republic of Korea Phone: 031-249-9651, Fax:, E-mail: yjkwon@kyonggi.ac.kr

ⓒ Copyright 2004 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2004