Whey protein-okra polysaccharide fraction blend edible films: Tensile properties, water vapor permeability and oxygen permeability

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 362-369

  Prommakool, Arunya ^a   Sajjaanantakul, Tanaboon ^a   Janjarasskul, Theeranun ^b   Krochta, John M ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Edible film; Okra polysaccharides; Permeability; Tensile properties; Whey protein

Indexed keywords

MILK PROTEIN; OXYGEN; POLYSACCHARIDE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FOOD PACKAGING; METHODOLOGY; OKRA; PERMEABILITY; TENSILE STRENGTH; WATER VAPOR;

ABELMOSCHUS; FOOD PACKAGING; MILK PROTEINS; OXYGEN; PERMEABILITY; POLYSACCHARIDES; STEAM; TENSILE STRENGTH;

ABELMOSCHUS;

EID: 78650199579     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4194     Document Type: Article

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