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Volumn 3, Issue 1, 2002, Pages 81-92
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Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride
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Author keywords
Acetylated monoglyceride; Edible films; Emulsion films; Laminate films; Mechanical properties; Microstructure; Water vapor permeability; Whey protein
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Indexed keywords
GLYCEROL ACETOACETATE;
LIPID EMULSION;
PLASTICIZER;
ARTICLE;
CHEMICAL PARAMETERS;
CHEMICAL PROCEDURES;
CONCENTRATION (PARAMETERS);
CONTROLLED STUDY;
EMULSION;
LIPID MEMBRANE;
PHASE SEPARATION;
WATER VAPOR;
WHEY;
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EID: 0036239435
PISSN: 14668564
EISSN: None
Source Type: Journal
DOI: 10.1016/S1466-8564(01)00051-0 Document Type: Article |
Times cited : (133)
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References (38)
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