Mechanical and Barrier Properties of Thermoplastic Whey Protein Isolate/Ethylene Vinyl Acetate Blends

Journal of Applied Polymer Science

Volumn 131, Issue 23, 2014, Pages

  Schmid, Markus ^a,b   Mϋller, Kerstin ^a,c   Sangerlaub, Sven ^a,b   Stabler, Andreas ^a   Starck, Vanessa ^a   Ecker, Felix ^c   Noller, Klaus ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

blends; extrusion; films; functionalization of polymers; mechanical properties

Indexed keywords

CAPILLARY FLOW; CRUDE OIL; ETHYLENE; EXTRUSION; FOOD SAFETY; GELATION; INDIUM COMPOUNDS; OILS AND FATS; PACKAGING; PACKAGING MACHINES; PACKAGING MATERIALS; POLYVINYL ACETATES; PROTEINS; REINFORCED PLASTICS; THERMAL INSULATION; THERMOPLASTIC ELASTOMERS; WATER VAPOR;

BARRIER PROPERTIES; BLEND; ETHYLENE VINYL ACETATES; FOOD-SAFETY; FUNCTIONALIZATION OF POLYMERS; MECHANICAL AND BARRIERS; PROPERTY; WATER VAPOR TRANSMISSION RATE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

BLENDING;

EID: 85040379410     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.41172     Document Type: Article

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