Water Vapor Permeability of Caseinate‐Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4), 904-907
- https://doi.org/10.1111/j.1365-2621.1993.tb09388.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsJournal of Food Science, 1993
- An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural EvaluationJournal of Food Science, 1989
- Surface activity, film formation, and emulsifying properties of milk proteinsCritical Reviews in Food Science and Nutrition, 1989
- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture BarrierJournal of Food Science, 1988
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Moisture permeation through polymer filmsJournal of Pharmacy and Pharmacology, 1968
- Water vapour transmission properties of free polymer filmsJournal of Pharmacy and Pharmacology, 1966