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Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

  • Published:2018-02 Issue: Volume:75 Page:182-191
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Chevalier Elodie,Assezat Gilles,Prochazka Frédéric,Oulahal Nadia

Funder

Region Rhône-Alpes

Conseil Départemental de l’Ain

Bourg en Bresse Agglomération

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk);Ahmadi;Journal of Food Engineering,2012

2. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol;Arrieta;Journal of Food Engineering,2013

3. Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol;Arrieta;Journal of Food Engineering,2014

4. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content;Avena-Bustillos;Journal of Food Science,1993

5. Mechanical and barrier properties of edible corn and wheat protein films;Aydt;Biological Systems Engineering: Papers and Publications,1991

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