Article
분리 대두 단백질과 옥수수 전분을 혼합하여 제조한 복합 필름의 특성
김재연1, 박상규2, 정종훈3, 이종욱1,*
Properties of Composite Films Manufactured with Soy Protein Isolate and Corn Starch
Jae-Youn Kim1, Sang-Kyu Park2, Jong-Hoon Chung3, Chong-Ouk Rhee1,*
1Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University
2Department of Material Science and Engineering, Gwangju Institute of Science and Technology
3Department of Biosystems and Agricultural Engineering, Chonnam National University
*Corresponding author: Chong-Ouk Rhee, Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, Korea. Phone: 062-530-2142, Fax: 062-530-2142, E-mail :
corhee@chonnam.ac.kr
ⓒ Copyright 2005 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: Feb 28, 2005
