Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2628-2636

  Yoo, Seungran ^a   Krochta, John M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Edible film; Glass transition temperature; Permeability; Polysaccharides; Tensile properties; Whey protein

Indexed keywords

MILK PROTEIN; OXYGEN; POLYSACCHARIDE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PACKAGING; MECHANICS; PERMEABILITY; PHYSICAL CHEMISTRY; SPECTROPHOTOMETRY; TEMPERATURE; TENSILE STRENGTH; TRANSITION TEMPERATURE; WATER VAPOR; YOUNG MODULUS;

CALORIMETRY, DIFFERENTIAL SCANNING; ELASTIC MODULUS; FOOD PACKAGING; MECHANICAL PHENOMENA; MILK PROTEINS; OXYGEN; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES; SPECTROPHOTOMETRY; STEAM; TEMPERATURE; TENSILE STRENGTH; TRANSITION TEMPERATURE;

EID: 80053922153     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4502     Document Type: Article

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