Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Top Cited Papers
- 8 May 2012
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 30 (1), 110-122
- https://doi.org/10.1016/j.foodhyd.2012.05.001
Abstract
No abstract availableKeywords
This publication has 67 references indexed in Scilit:
- Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactionsCarbohydrate Polymers, 2009
- Thermal stability of soy protein isolate and hydrolysate ingredientsFood Chemistry, 2007
- Characterization and evaluation of whey protein-based biofilms as substrates for in vitro cell culturesBiomaterials, 2005
- Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing ConditionsJournal of Food Science, 2005
- Oxygen and aroma barrier properties of edible films: A reviewTrends in Food Science & Technology, 1997
- Relative humidity and temperature effects on mechanical and water vapor barrier properties of myofibrillar protein-based filmsPolymer Gels and Networks, 1997
- Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate andN-Ethylmaleimide or CysteineJournal of Agricultural and Food Chemistry, 1996
- Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property EvaluationJournal of Agricultural and Food Chemistry, 1994
- Amide modes and protein conformationBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1992
- Secondary structure and dosage of soluble and membrane proteins by attenuated total reflection Fourier‐transform infrared spectroscopy on hydrated filmsEuropean Journal of Biochemistry, 1990