[1] A. H. Brandenburg, C. L. Weller and R. F. Testin, “Edible Films and Coatings from Soy Protein,” Journal of Food Science, Vol. 58, No. 5, 1993, pp. 1086-1089. doi:10.1111/j.1365-2621.1993.tb06120.x
[2] J. M. Krochta, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002.
[3] A. Gennadios and C. L. Weller, “Edible Films and Coatings from Wheat and Corn Proteins,” Food Technology, Vol. 44, No. 10, 1990, pp. 63-69.
[4] P. Cunningham, A. A. Ogale, P. L. Dawson and J. C. Acton, “Thermal Processing and Tensile Properties of Soy Protein Isolate Films,” Journal of Food Science, Vol. 65, No. 4, 2000, pp. 668-671. doi:10.1111/j.1365-2621.2000.tb16070.x
[5] C. Andres, “Natural Edible Coating Has Excellent Moisture and Grease Barrier Properties,” Food Processing, Vol. 45, No. 13, 1984, pp. 48-49.
[6] R. C. Baker, J. M. Darfler and D. V. Vadehra, “Prebrowned Fried Chicken. 2. Evaluation of Predust Materials,” Poultry Science, Vol. 51, No. 4, 1972, pp. 1220-1222.
[7] H. R. Bolin, “Texture and Crystallization Control in Raisins,” Journal of Food Science, Vol. 41, No. 6, 1976, pp. 1316-1319. doi:10.1111/j.1365-2621.1976.tb01161.x
[8] G. G. Watters and J. E. Brekke, “Stabilized Raisins for Dry Cereal Products,” Food Technology, Vol. 15, 1961, pp. 236-238.
[9] M. S. Cole, “Method for Coating Dehydrated Food,” US patent 3479191, 1969.
[10] “AOAC Official Methods of Analysis,” 14th Edition, Association of Official Analytical Chemists, Washington DC, 1984.
[11] J. M. McLauglan, H. G. Anderson, L. Hackler, C. D. Hill, R. G. Jansen, O. K. Murray, G. Sarwar and W. F. Sosulski, “Assessment of Rat Growth Methods for Estimating Protein Quality: Interlaboratory Study,” Journal of the Association of Official Analytical Chemists, Vol. 63, No. 3, 1998, pp. 462-467.
[12] G. W. Padua and Q. Wang, “Protein-Based Films and Coatings,” CRC Press, Bocan Raton, 2002.
[13] S. Moore and W. H. Stein, “Methods in Enzymology,” Academic Press, New York, 1963.
[14] T. E. Hugli and S. Moore, “Determination of the Tryptophan Content of Protein by Ion Exchange Chromatography of Alkaline Hydrolysates,” Journal of Biological Chemistry, Vol. 24, No. 9, 1972, pp. 2828-2834.
[15] S. Moore, “On the Determination of Cystine as Cysteic Acid,” Journal of Biological Chemistry, Vol. 238, No. 1, 1963, pp. 235-237.
[16] Statistical Analysis System (SAS), 2008, Cary, NC.
[17] L. A. Heldman, T. C. Jenkins, J. C. Acton and M. E. Kunkel, “Digestibility of Protein from Powdered Supplements,” M.S. Thesis, Clemson University, Clemson, 1995.
[18] T. E. Creighton, “Proteins: Structures and Molecular Properties,” W. H. Freeman and Company, New York, 1993.
[19] A. E. Harper, N. J. Benevenga and R. M. Wohlhueter, “Effects of Ingestion of Disproportionate Amounts of Amino Acids,” Physiology Review, Vol. 50, No. 3, 1970, pp. 428-558.