Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films-Reference-Cited by-同舟云学术

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Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films

Published:2011-07 Issue:5 Volume:25 Page:1251-1255
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Soazo M.,Rubiolo A.C.,Verdini R.A.

Funder

Universidad Nacional del Litoral (Santa Fe, Argentina)

Consejo Nacional de Investigaciones Cient

í

ficas y T

é

cnicas (Argentina)

Agencia Nacional de Promoci

ó

n Cient

fica y Tecnol

gica (Argentina)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Drying rate effect on the properties of whey protein films;Alcántara;Journal of Food Process Engineering,1998

2. Functional properties of edible films using whey protein concentrate;Banerjee;Journal of Dairy Science,1995

3. Edible films and coatings: characteristics and properties;Bourtoom;International Food Research Journal,2008

4. Mechanical and water vapor barrier properties of tapioca starch decolorized hsian-tsao leaf gum films in the presence of plasticizer;Chen;Foods Hydrocolloids,2008

5. Effect of surfactant and drying rate on barrier properties of emulsified edible films;Debeaufort;International Journal of Food Science and Technology,1995

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1. Edible‐algae base composite film containing gelatin for food packaging from macroalgae, Gracilaroid (Gracilaria fisheri);Journal of the Science of Food and Agriculture;2024-05-17

2. Effect of Whey Protein Isolate and Carnauba Wax Bilayer Coatings on the Barrier Properties of Cellulose-Based Materials for Food Packaging Application;Springer Proceedings in Earth and Environmental Sciences;2024

3. Enhancing hydrophobic and antioxidant properties of whey protein films through the inclusion of oil and oleogel sourced from spent coffee grounds;Sustainable Chemistry and Pharmacy;2023-12

4. Whey Protein-Based Edible Films and Coatings in Food Industry;Journal of Dairy Science and Biotechnology;2023-12

5. Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation;Food Chemistry;2023-10

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