Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch–whey protein blend edible films

Journal of the Science of Food and Agriculture

Volumn 97, Issue 3, 2017, Pages 858-867

  Basiak, Ewelina ^a,b   Lenart, Andrzej ^a   Debeaufort, Frédéric ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

aroma and water sorption; edible films; interfacial transfers; permeability; wheat starch; whey protein

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; BUTYRIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CARBOHYDRATE DIET; ETHYL CAPRYLATE; ETHYL HEXANOATE; FRAGRANCE; GEL; HEXANOIC ACID DERIVATIVE; OCTANOIC ACID DERIVATIVE; PROTEIN INTAKE; STARCH; WATER; WHEY PROTEIN;

ADSORPTION; ANALYSIS; CARBOHYDRATE DIET; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FOOD PACKAGING; GEL; HUMAN; METABOLISM; NUTRITIONAL VALUE; PERMEABILITY; PLANT SEED; PROTEIN INTAKE; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; WHEAT;

ACETATES; ADSORPTION; BUTYRATES; CAPROATES; CAPRYLATES; DIETARY CARBOHYDRATES; DIETARY PROTEINS; DIGESTION; FOOD PACKAGING; GELS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; ODORANTS; PERMEABILITY; SEEDS; STARCH; SURFACE PROPERTIES; TRITICUM; WATER; WHEY PROTEINS;

EID: 84977534632     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7807     Document Type: Article

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