Development and characterization of composite edible films based on whey protein isolate and mesquite gum

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 56-62

  Osés, Javier ^a   Fabregat Vázquez, Mayra ^b   Pedroza Islas, Ruth ^b   Tomás, Sergio A ^c   Cruz Orea, Alfredo ^c   Maté, Juan I ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b UNIVERSIDAD IBEROAMERICANA   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Edible films; Mechanical properties; Mesquite gum; Water vapor diffusivity; Water vapor permeability; Whey protein isolate

Indexed keywords

CAPILLARITY; COMPOSITE FILMS; DIFFUSION; LIQUIDS; MECHANICAL PROPERTIES; PLASTICIZERS; VAPORS; WATER CONTENT; WATER VAPOR;

EDIBLE FILMS; MESQUITE GUM; WATER VAPOR DIFFUSIVITY; WATER VAPOR PERMEABILITY; WHEY PROTEIN ISOLATE;

MECHANICAL PERMEABILITY;

PROSOPIS;

EID: 58649106213     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.029     Document Type: Article

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