γ-irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 23, 2006, Pages 8899-8908

  Cieśla, Krystyna ^a   Salmieri, Stephane ^b   Lacroix, Monique ^b  

^a INSTITUTE OF NUCLEAR CHEMISTRY AND TECHNOLOGY   (Poland)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

Author keywords

irradiation; Calcium caseinate; Conformation; Cross linking; Edible films; Gel structure; Mechanical properties; Milk proteins; Sodium alginate; Starch; TEM; Transmission electron microscopy; Water vapor permeability; Whey protein isolate

Indexed keywords

CALCIUM CASEINATE; CASEIN; MILK PROTEIN; POLYSACCHARIDE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; GAMMA RADIATION; GEL; INFRARED SPECTROSCOPY; RADIATION EXPOSURE; STRUCTURE ACTIVITY RELATION; SYNTHESIS; TRANSMISSION ELECTRON MICROSCOPY;

CASEINS; GAMMA RAYS; GELS; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; POLYSACCHARIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STRUCTURE-ACTIVITY RELATIONSHIP;

SOLANUM TUBEROSUM;

EID: 33751295147     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060981k     Document Type: Article

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