Effects of hydrolysed whey proteins on the techno-functional characteristics of whey protein-based films

Materials

Volumn 6, Issue 3, 2013, Pages 927-940

  Schmid, Markus ^a,b   Hinz, Lesley Virgina ^a   Wild, Florian ^a   Noller, Klaus ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Barrier properties; Hydrolysed whey protein isolate; Mechanical properties; Surface tension; Whey protein isolate; Yellowish coloration

Indexed keywords

AVERAGE MOLECULAR WEIGHT; BARRIER PROPERTIES; GLYCEROL CONCENTRATION; INTERMOLECULAR INTERACTIONS; PROTEIN CROSSLINKING; WATER VAPOUR PERMEABILITY; WHEY PROTEIN ISOLATE; YELLOWISH COLORATION;

FRACTURE MECHANICS; GLYCEROL; HYDROGEN BONDS; HYDROLYSIS; MECHANICAL PROPERTIES; MOLECULAR WEIGHT; OXYGEN; PLASTICIZERS; SOLVENTS; SURFACE TENSION; VAPORS;

PROTEINS;

EID: 84875773849     PISSN: None     EISSN: 19961944     Source Type: Journal    
DOI: 10.3390/ma6030927     Document Type: Article

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