Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.

Identical to this result, changes in the mechanical properties in this study showed a trend relative to glycerol migration ( Figure 1 a) and water loss ( Figure 2 a).

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The WVP values of SPI films showed an increasing trend with storage temperature because of the acceleration of movement of hydrophilic groups in the SPI films, and these groups all adsorbed water molecules.

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