Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 110-122

  Ramos, Óscar L ^a,b   Reinas, Isabel ^a   Silva, Sara I ^a   Fernandes, João C ^a   Cerqueira, Miguel A ^c   Pereira, Ricardo N ^c   Vicente, António A ^c   Poças, M Fátima ^a   Pintado, Manuela E ^a   Malcata, F Xavier ^b,d  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Edible films; Glycerol; Molecular behavior; Physical properties; Whey protein concentrate; Whey protein isolate

Indexed keywords

EID: 84861987357     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.001     Document Type: Article

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