Liquid and vapour water transfer through whey protein/lipid emulsion films

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1673-1680

  Kokoszka, Sabina ^a   Debeaufort, Frederic ^b   Lenart, Andrzej ^a   Voilley, Andree ^b,c  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Edible packaging; Film structure; Liquid and vapour water; Permeability; Transfer; Whey protein

Indexed keywords

GLYCEROL; MILK PROTEIN; RAPESEED OIL; VEGETABLE OIL; WATER; WHEY PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DESICCATION; EMULSION; FOOD PACKAGING; METHODOLOGY; PERMEABILITY; SURFACE PROPERTY; TEMPERATURE; WATER VAPOR;

DESICCATION; EMULSIONS; FOOD PACKAGING; GLYCEROL; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MILK PROTEINS; PERMEABILITY; PLANT OILS; STEAM; SURFACE PROPERTIES; TEMPERATURE; WATER;

BRASSICA NAPUS;

EID: 77954398627     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4001     Document Type: Article

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