Surface evaluation of whey protein films by atomic force microscopy and water vapour permeability analysis

Packaging Technology and Science

Volumn 17, Issue 5, 2004, Pages 267-273

  De Herrmann, Paulo Sérgio Paula ^a   Pedroso Yoshida, Cristiana M ^b   Antunes, Aloísio José ^b   Marcondes, Jorge A ^c  

^a EMBRAPA CERRADOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Atomic force microscopy; Edible films; Roughness; Water vapour permeability

Indexed keywords

ATOMIC FORCE MICROSCOPY; MORPHOLOGY; PLASTICIZERS; POLYMERS; PROTEINS; VAPORS;

EDIBLE FILMS; MATRIX FILM; PROTEIN FILMS; SURFACE EVALUATION;

SURFACE ROUGHNESS;

ANATOMY; MICROSCOPY; PLASTICIZERS; POLYMERS; PROTEINS; ROUGHNESS;

EID: 7044232142     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.662     Document Type: Article

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