Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 521-530

  Gounga, Mahamadou Elhadji ^a   Xu, Shi Ying ^a   Wang, Zhang ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Barrier properties; Edible films; Glycerol; Microstructure; Protein concentration; Pullulan; Thickness; Whey protein isolate

Indexed keywords

BARRIER PROPERTIES; EDIBLE FILMS; PROTEIN CONCENTRATION; PULLULAN; WHEY PROTEIN ISOLATE (WPI);

GLYCEROL; MICROSTRUCTURE; MOISTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY; WATER VAPOR;

BIOFILMS;

EID: 34447573850     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.008     Document Type: Article

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