Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 352-359

  Perez L M ^a,b   Piccirilli, G N ^a,b   Delorenzi, N J ^b   Verdini, R A ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

Author keywords

Freezing; Long term storage; Physical properties; Trehalose; Whey protein edible films

Indexed keywords

FILM GROWTH; FOOD STORAGE; FREEZING; PACKAGING; PROTEINS; SCANNING ELECTRON MICROSCOPY; SOLVENTS;

AMBIENT CONDITIONS; EDIBLE FILMS; FOOD PACKAGING; FREEZING; FREEZING CONDITIONS; LONG-TERM STORAGE; TREHALOSE; WHEY PROTEIN EDIBLE FILM; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

GLYCEROL;

EID: 84954174046     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.037     Document Type: Article

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