Changes in flow behavior of whey protein based adible coating solutions with concentration;Peynir Alti Suyu Proteini Bazli Yenilebilir Kaplama Çözeltilerinin Konsantrasyona Baǧli Akiş Karakteristiǧi Deǧişimi

Turkish Journal of Engineering and Environmental Sciences

Volumn 25, Issue 6, 2001, Pages 595-599

  Kaya, S ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Edible coating; Flow behavior; Whey protein isolate

Indexed keywords

COATING TECHNIQUES; FLOW CONTROL; GLYCEROL; PLASTICIZERS; PROTEINS; RHEOMETERS;

FLOW BEHAVIOUR;

ENVIRONMENTAL ENGINEERING;

COATING; CONCENTRATION; FLOW PATTERN; PROTEIN;

EID: 18544392218     PISSN: 13000160     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Non-Newtonian behavior of whey protein solutions
2. Functional properties and applications of edible films made of milk proteins
3. Technology and application of edible protective films
4. Viscoelastic properties of whey protein gels: Mechanical model and effects of protein concentration on creep
5. Microwave drying on properties of whey protein isolate edible films
6. Factors influencing whey protein gel rheology: Dialysis and calcium chelation
7. Whey protein coating effect on the oxygen uptake of dry roasted peanuts
8. Placticized whey protein edible films: Water vapor permeability properties
9. Milk-protein-based edible films and coatings
10. Sorbitol - vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation
11. Rheology of fluid foods
12. Flow properties of concentrated juices at low temperatures