Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Food Research International

Volumn 105, Issue , 2018, Pages 1-9

  Tonyali, Bade ^b   Cikrikci, Sevil ^a   Oztop, Mecit Halil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Biodegradable edible film; Gum tragacanth; Physicochemical properties; Whey protein isolate

Indexed keywords

MECHANICAL PERMEABILITY;

EDIBLE FILMS; GUM TRAGACANTHS; MICRO-STRUCTURAL CHARACTERIZATION; MICRO-STRUCTURAL PROPERTIES; MOISTURE SORPTION; PHYSICOCHEMICAL PROPERTY; SOLUBILITY BEHAVIOR; WHEY PROTEIN ISOLATE;

PROTEINS;

GUM TRAGACANTH; POLYSACCHARIDE; WATER; WHEY PROTEIN;

CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; FOOD PACKAGING; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PERMEABILITY; SOLUBILITY; TENSILE STRENGTH;

CHEMICAL PHENOMENA; FOOD PACKAGING; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PERMEABILITY; POLYSACCHARIDES; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TENSILE STRENGTH; TRAGACANTH; WATER; WHEY PROTEINS;

EID: 85032914059     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.071     Document Type: Article

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