Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 179-188

  Azevedo, Viviane M ^a   Dias, Marali V ^a   Borges, Soraia V ^a   Costa, Ana Letícia R ^b   Silva, Eric Keven ^b   Medeiros, Éber Antonio A ^c   Soares, Nilda de Fátima F ^c  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Dispersion; DSC; Elastic modulus; Glycerol; X ray diffraction

Indexed keywords

CITRIC ACID; CLAY MINERALS; DISPERSIONS; ELASTIC MODULI; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; NANOCOMPOSITES; PACKAGING MATERIALS; PROTEINS; TENSILE STRENGTH; THERMOANALYSIS; THERMODYNAMIC STABILITY;

% REDUCTIONS; ACTIVE SUBSTANCE; BIO-NANOCOMPOSITE; CLAY NANOPARTICLES; DSC; NANOCOMPOSITE EFFECTS; PUNCTURE STRENGTH; THERMAL; WHEY PROTEIN ISOLATE; X- RAY DIFFRACTIONS;

X RAY DIFFRACTION;

EID: 84924586286     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.014     Document Type: Article

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