Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films

Carbohydrate Polymers

Volumn 123, Issue , 2015, Pages 27-38

  Rubilar, Javiera F ^a   Zúñiga, Rommy N ^b   Osorio, Fernando ^c   Pedreschi, Franco ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSIDAD TECNOLÓGICA METROPOLITANA   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Edible films; Emulsion; Microstructure; Physical properties

Indexed keywords

CELLULOSE FILMS; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; OIL SHALE; PHYSICAL PROPERTIES; PROTEINS; SODIUM SULFATE;

EDIBLE FILMS; FILM MICROSTRUCTURES; HYDROXYPROPYL METHYL CELLULOSE; OIL-IN-WATER EMULSIONS; PROPERTIES OF EMULSIONS; PROTEIN ISOLATES; STATISTICAL DIFFERENCES; STRUCTURAL DISCONTINUITY;

SODIUM DODECYL SULFATE;

EMULSIONS; MICROSTRUCTURE; PHYSICAL PROPERTIES;

DODECYL SULFATE SODIUM; EMULSION; HYDROXYPROPYLMETHYLCELLULOSE; WATER; WHEY PROTEIN;

CHEMISTRY; EMULSION; TENSILE STRENGTH; VISCOSITY;

EMULSIONS; HYPROMELLOSE DERIVATIVES; SODIUM DODECYL SULFATE; TENSILE STRENGTH; VISCOSITY; WATER; WHEY PROTEINS;

EID: 84949125868     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.01.010     Document Type: Article

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