Effect of freezing on physical properties of whey protein emulsion films

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 256-263

  Soazo, M ^a,b   Perez L M ^b   Rubiolo, A C ^a   Verdini, R A ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Universidad Nacional de Rosario   (Argentina)

Author keywords

Beeswax; Freezing; Physical properties; Whey protein emulsion films

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; FREEZING; MECHANICAL PERMEABILITY; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; SOLUBILITY; TENSILE STRENGTH; TENSILE TESTING; WATER ABSORPTION; WATER VAPOR;

BEESWAX; FREEZING; FREEZING PROCESS; PRINCIPAL-COMPONENT ANALYSIS; PROTEIN EMULSION; SOLUBILITY IN WATERS; WATER SORPTION ISOTHERMS; WATER VAPOR PERMEABILITY; WHEY PROTEIN EMULSION FILM; WHEY PROTEINS;

PHYSICAL PROPERTIES;

EID: 84870677414     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.022     Document Type: Article

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