Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk

International Journal of Biological Macromolecules

Volumn 91, Issue , 2016, Pages 1134-1140

  Qazanfarzadeh, Zeinab ^a   Kadivar, Mahdi ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Food packaging; Nanocomposite; Oat husk nanocellulose; Whey protein isolate

Indexed keywords

CELLULOSE; NANOCOMPOSITE; SULFURIC ACID; WHEY PROTEIN; WATER VAPOR;

ARTICLE; CONTROLLED STUDY; FILM; HYDROLYSIS; INFRARED SPECTROSCOPY; MOISTURE; NONHUMAN; OAT; PROTEIN ISOLATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TENSILE STRENGTH; WATER PERMEABILITY; WATER VAPOR; X RAY DIFFRACTION; YOUNG MODULUS; AVENA; CHEMISTRY; PERMEABILITY; SURFACE PROPERTY;

AVENA; CELLULOSE; ELASTIC MODULUS; NANOCOMPOSITES; PERMEABILITY; SOLUBILITY; STEAM; SURFACE PROPERTIES; WHEY PROTEINS;

EID: 84978148129     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.06.077     Document Type: Article

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