Production and properties of edible film using whey protein

Biotechnology and Bioprocess Engineering

Volumn 2, Issue 2, 1997, Pages 122-125

  Chae, Seung Il ^a   Heo, Tae Ryoen ^a  

^a Inha University   (South Korea)

Author keywords

Elongation rate; Tensile strength; Water vapor permeability; Whey protein

Indexed keywords

EID: 53249130861     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02932339     Document Type: Article

References (12)

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11. Sian, N. K. and S. Ishak (1990) Effect of pH on formation, proximate composition and rehydration capacity of winged bean and soybean protein-lipid film, J. Food Sci. 55: 261-262
12. McHugh, T. H. and J. M. Krochta (1994) Permeability properties of edible films p.139. In: J. M. Krochta, E. A. Baldwin, and M. Nisperos-Carriedo (ed.) Edible coatings and films to improve food quality. Techonmic Publ. Co., Inc., Lancaster, PA.