Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Carbohydrate Polymers

Volumn 157, Issue , 2017, Pages 971-980

  Azevedo, Viviane Machado ^a   Borges, Soraia Vilela ^a   Marconcini, José Manoel ^b   Yoshida, Maria Irene ^c   Neto, Alfredo Rodrigues Sena ^b   Pereira, Tamara Coelho ^a   Pereira, Camila Ferreira Gonçalves ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Blends; Extrusion; Morphological properties; Polymers; Thermal stability

Indexed keywords

BIODEGRADABLE POLYMERS; BLENDING; EXTRUSION; PACKAGING MATERIALS; POLYMERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; STARCH; THERMODYNAMIC STABILITY; X RAY DIFFRACTION;

BIODEGRADABLE FILM; CRYSTALLINE ARRANGEMENT; INTERFACIAL ADHESIONS; MORPHOLOGICAL PROPERTIES; THERMOPLASTIC STARCH; TRANSPARENT FILMS; WATER VAPOR PERMEABILITY; WHEY PROTEIN ISOLATE;

POLYMER BLENDS;

STARCH; WHEY PROTEIN;

CHEMISTRY; MAIZE; PACKAGING; PERMEABILITY; WATER VAPOR;

PERMEABILITY; PRODUCT PACKAGING; STARCH; STEAM; WHEY PROTEINS; ZEA MAYS;

EID: 85006073822     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.10.046     Document Type: Article

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