Degradable films from spray-dried (SD) and flash-dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade Aquality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch-based packaging.

A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of "fresh" and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty-eight attributes were identified in the SMs studied. However, findings indicate that the main differences are a consequence largely of the presence of certain attributes that are either infrequently present or unique to a specific product. Thus, sensory evaluation of SM needs to include a review of samples to ensure that all attributes are documented prior to evaluation, or use a method that allows the addition of attributes during testing.

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