Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Hernandez Izquierdo, V M ^a   Reid, D S ^b   McHugh, T H ^c   Berrios, J De J ^c   Krochta, J M ^a,b  

^a Univ of California   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Edible films; Extrusion; Tensile properties; Thermal transitions; Whey protein

Indexed keywords

GLYCEROL; MILK PROTEIN; PLASTICIZER; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COLOR; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; HEAT; METHODOLOGY; TENSILE STRENGTH; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; COLOR; FOOD HANDLING; GLYCEROL; HEAT; MILK PROTEINS; PLASTICIZERS; TENSILE STRENGTH; THERMODYNAMICS; WATER;

EID: 43049119000     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00735.x     Document Type: Article

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