Study of the physical properties of whey protein: Sericin protein-blended edible films

European Food Research and Technology

Volumn 231, Issue 1, 2010, Pages 109-116

  Wang, Jing ^a   Shang, Jiejing ^a   Ren, Fazheng ^a   Leng, Xiaojing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Edible films; Mechanical properties; Sericin; Water vapor permeability; Whey protein isolate

Indexed keywords

EDIBLE FILMS; EXPERIMENTAL CONDITIONS; HYDROGEN BONDINGS; MECHANICAL STRENGTH; MOISTURE CONTENTS; SELF AGGREGATION; WATER VAPOR PERMEABILITY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

CAPILLARITY; HYDROGEN BONDS; LIGHT TRANSMISSION; MECHANICAL PROPERTIES; MOISTURE DETERMINATION; PHYSICAL PROPERTIES; PROTEINS; SOLUBILITY; TRANSPARENCY; WATER CONTENT; WATER VAPOR;

MECHANICAL PERMEABILITY;

EID: 77952419935     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1259-x     Document Type: Article

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