Influence of spelt bran on the physical properties of WPI composite films

Journal of Food Engineering

Volumn 92, Issue 4, 2009, Pages 467-473

  Mastromatteo, M ^a   Chillo, S ^a   Buonocore, G G ^b   Massaro, A ^b   Conte, A ^a   Bevilacqua, A ^a   Nobile, M A Del ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CNR   (Italy)

Author keywords

Edible films; Response surface methodology; Spelt bran; Whey protein isolate

Indexed keywords

CAPILLARITY; CONCENTRATION (PROCESS); FLUID DYNAMICS; GLYCEROL; PLASTICIZERS; RHEOLOGY; SURFACE PROPERTIES; WATER VAPOR;

B PARAMETERS; COMPLEX MODULUS; DYNAMICAL PROPERTIES; EDIBLE FILMS; FILM-FORMING; FLEXIBLE FILMS; GLYCEROL CONCENTRATIONS; NEWTONIAN FLUIDS; NON NEWTONIANS; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTIES; SPELT BRAN; WATER VAPOR PERMEABILITIES; WHEY PROTEIN ISOLATE;

COMPOSITE FILMS;

TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 61449195072     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.12.024     Document Type: Article

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