Effects of thermally induced denaturation on technological-functional properties of whey protein isolate-based films

Journal of Dairy Science

Volumn 97, Issue 9, 2014, Pages 5315-5327

  Schmid, M ^a,b   Krimmel, B ^a,c   Grupa, U ^c   Noller, K ^a  

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

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Degree of denaturation; Oxygen permeability; Surface energy; Water vapor transmission rate; Whey protein isolate

Indexed keywords

OXYGEN; SOLUTION AND SOLUBILITY; WHEY PROTEIN;

CHEMISTRY; ISOLATION AND PURIFICATION; PH; PROTEIN DENATURATION; SOLUTION AND SOLUBILITY; THEORETICAL MODEL; WHEY;

HYDROGEN-ION CONCENTRATION; MODELS, THEORETICAL; OXYGEN; PROTEIN DENATURATION; SOLUTIONS; WHEY; WHEY PROTEINS;

EID: 84923317055     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7852     Document Type: Article

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