Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions

European Food Research and Technology

Volumn 223, Issue 1, 2006, Pages 91-95

  Guckian, S ^a   Dwyer, C ^a   O'Sullivan, M ^a   O'Riordan, E D ^a   Monahan, F J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Disulphide bonding; Edible films; Tensile properties; Water vapour permeability; Whey protein isolate

Indexed keywords

EID: 33645991503     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0140-9     Document Type: Article

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