Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

Journal of Food Engineering

Volumn 111, Issue 3, 2012, Pages 511-518

  Munoz L A ^a,b   Aguilera, J M ^b   Rodriguez Turienzo, L ^a   Cobos, A ^a   Diaz, O ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Aggregates; Chia; Edible films; Microstructure; Salvia hispanica

Indexed keywords

BARRIER PROPERTIES; CHIA; DISTILLED WATER; EDIBLE FILMS; FUNCTIONAL PROPERTIES; MICRO-STRUCTURAL; MICROSTRUCTURE OF FILMS; PROPERTIES AND MICROSTRUCTURES; SALVIA HISPANICA; WATER VAPOR PERMEABILITY; WATER VAPOUR BARRIER; WHEY PROTEIN CONCENTRATE;

ADHESIVES; AGGREGATES; BUILDING MATERIALS; GLYCEROL; MECHANICAL PROPERTIES; MICROSTRUCTURE; PLASTICIZERS; SCANNING ELECTRON MICROSCOPY; VAPORS;

PH EFFECTS;

SALVIA; SALVIA HISPANICA;

EID: 84859555051     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.031     Document Type: Article

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