Influence of glycerol and water activity on the properties of compressed egg white-based bioplastics

Journal of Food Engineering

Volumn 118, Issue 1, 2013, Pages 132-140

  Lee, RenSun ^a   Pranata, Maruscha ^a   Ustunol, Zeynep ^a   Almenar, Eva ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Bioplastic; Egg white protein; Glycerol; Properties; Water activity

Indexed keywords

GLYCEROL; MOISTURE; MOISTURE DETERMINATION; RIGIDITY; STIFFNESS;

BIOPLASTICS; EGG WHITE; EGG WHITE PROTEINS; INCREASED FLEXIBILITY; MORPHOLOGICAL PROPERTIES; PROPERTIES; SECOND ORDER TRANSITION TEMPERATURE; WATER ACTIVITY;

REINFORCED PLASTICS;

EID: 84876693081     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.031     Document Type: Article

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