Structural effects on the permeability of whey protein films in an aqueous environment

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 889-895

  Bodnár, Igor ^a   Alting, Arno C ^a   Verschueren, Maykel ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE COMPOUNDS; DIFFUSION; PROTEINS; TENSILE STRENGTH;

AQUEOUS ENVIRONMENT; DIFFUSION EXPERIMENTS; EFFECTIVE DIFFUSION COEFFICIENTS; FREE ACIDS; GLYCEROL CONCENTRATION; MICROSTRUCTURAL CHANGES; PROTEIN FILMS; STRUCTURAL EFFECT; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GLYCEROL;

EID: 33947120642     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.017     Document Type: Article

References (20)

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