Relationship between the microstructure and the mechanical and barrier properties of whey protein films

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 3806-3816

  Anker, Martin ^a   Stading, Mats ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Critical gel concentration; Glycerol; Moisture content; Oxygen permeability; Sorbitol; Water vapor permeability; Whey protein films

Indexed keywords

GLYCEROL; M PROTEIN; MILK PROTEIN; PLASTICIZER; SORBITOL; WHEY PROTEIN;

AQUEOUS SOLUTION; ARTICLE; MECHANICS; PERMEABILITY; PH; PROTEIN ANALYSIS; PROTEIN CONFORMATION; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; WHEY;

HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PLASTICIZERS; PROTEIN CONFORMATION;

EID: 0033795116     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000040m     Document Type: Article

References (9)

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2. Anker, M.; Stading, M.; Hermansson, A.-M. Effects of pH and the Gel State of the Mechanical properties, Moisture Contents, and Glass Transition Temperatures of Whey Protein Films. J. Agric. Food Chem. 1999, 47, 1878-1886.
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