Milk proteins for edible films and coatings

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 4, 2004, Pages 239-251

  Khwaldia, Khaoula ^a,b   Ferez, Cristina ^a   Banon, Sylvie ^a   Desobry, Stẽ́phane ^a   Hardy, Joël ^a  

^a Lab Phys Chim Genie Alimentaires   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Bio packaging; Casein; Edible films; Milk proteins; Permeability; Tensile properties; Whey protein

Indexed keywords

BIO-PACKAGING; EDIBLE FILMS; MILK PROTEINS; MOISTURE LOSSES; WHEY PROTEIN;

CASEIN; COATINGS; COOLING; ECOLOGY; ENZYMES; ETHANOL; EVAPORATION; FOOD PRODUCTS; MAGNETIC PERMEABILITY; PHASE SEPARATION; POLYMERS; PRECIPITATION (CHEMICAL); TENSILE PROPERTIES; WETTING;

PROTEINS;

MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; INSTRUMENTATION; METHODOLOGY; PHYSICAL CHEMISTRY; SAFETY;

ANIMALS; CHEMISTRY, PHYSICAL; CONSUMER PRODUCT SAFETY; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; MILK PROTEINS;

EID: 4644237790     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490464906     Document Type: Article

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