Engineering properties of edible transglutaminase cross-linked caseinate-based films

Food and Bioprocess Technology

Volumn 1, Issue 4, 2008, Pages 393-404

  Bruno, Maria ^a   Giancone, Tiziana ^b   Torrieri, Elena ^b   Masi, Paolo ^b   Moresi, Mauro ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cross linking kinetics; Dynamic mechanical analysis; Edible films; Glycerol; Maltodextrin; Microscopy analysis; Quasi static and small amplitude oscillatory tests; Sodium caseinate; Tensile properties; Transglutaminase; Water vapor permeability

Indexed keywords

CROSS-LINKING KINETICS; EDIBLE FILMS; MALTODEXTRINS; QUASI-STATIC; SMALL AMPLITUDE; SODIUM CASEINATE; TRANSGLUTAMINASES; WATER VAPOR PERMEABILITY;

CROSSLINKING; DYNAMIC ANALYSIS; DYNAMIC MECHANICAL ANALYSIS; DYNAMICS; ELASTIC MODULI; GELS; GLYCEROL; MECHANICAL PROPERTIES; SCANNING ELECTRON MICROSCOPY; SODIUM; STRAIN RATE; WATER VAPOR;

MECHANICAL PERMEABILITY;

EID: 42949096815     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0031-0     Document Type: Article

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