Water vapor permeability, solubility, and tensile properties of heat-denatured versus native whey protein films

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1034-1037

  Perez Gago M B ^a   Nadaud, P ^a   Krochta, J M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Film solubility; Heat denaturation; Tensile properties; Water vapor permeability; Whey protein

Indexed keywords

EID: 0033379642     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12276.x     Document Type: Article

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