Drying temperature effect on water vapor permeability mechanical properties of whey protein-lipid emulsion films

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2687-2692

  Perez Gago, Maria B ^a   Krochta, John M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Drying conditions; Edible emulsion films; Mechanical properties; Water vapor permeability; Whey protein

Indexed keywords

BIOMATERIAL; LIPID; MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; DEHYDRATION; EMULSION; FOOD HANDLING; METHODOLOGY; PERMEABILITY; PHYSICAL CHEMISTRY; PROTEIN LIPID INTERACTION; TEMPERATURE; WATER VAPOR; WHEY;

CHEMISTRY, PHYSICAL; DEHYDRATION; EMULSIONS; FOOD HANDLING; LIPIDS; MILK PROTEINS; PERMEABILITY; TEMPERATURE; WATER;

EID: 0033914580     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0001583     Document Type: Article

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