Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films

Journal of Food Engineering

Volumn 272, Issue , 2020, Pages

  Huntrakul, Kedpraveen ^a   Harnkarnsujarit, Nathdanai ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Biopolymer; Edible films; Phase transition; Plasticizer; Water sorption; Whey protein

Indexed keywords

AMIDES; BINDING SITES; BIODEGRADABLE POLYMERS; BIOMOLECULES; BIOPOLYMERS; BLENDING; CELLULOSE; GLASS TRANSITION; GLYCEROL; LIGHT TRANSMISSION; MOLECULAR ORIENTATION; OLEIC ACID; PHASE TRANSITIONS; PLASTICIZERS; POLYMER BLENDS; PROTEINS; REINFORCED PLASTICS; SOLVENTS; SORPTION; SPECTROSCOPY; STABILITY; SUGAR SUBSTITUTES;

CARBOXY-METHYL CELLULOSE; EDIBLE FILMS; HYDROPHILIC PLASTICIZERS; PHYSICO-CHEMICAL CHANGES; WATER BARRIER PROPERTIES; WATER SORPTION; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

CELLULOSE FILMS;

AMIDES; CELLULOSE; GLYCEROL; MIXING; OLEIC ACID; TRANSMITTANCE;

EID: 85074698457     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.109809     Document Type: Article

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