Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties-Reference-Cited by-同舟云学术

Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties

Published:2015-06 Issue: Volume:48 Page:179-188
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Azevedo Viviane M.,Dias Marali V.,Borges Soraia V.,Costa Ana Letícia R.,Silva Eric Keven^ORCID,Medeiros Éber Antonio A.,Soares Nilda de Fátima F.

Funder

FAPEMIG

CNPq

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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4. New strategies in the preparation of exfoliated thermoplastic starch-montmorillonite nanocomposites;Aouada;Industrial Crops and Products,2011

5. Standard test method for enthalpies of fusion and crystallization of polymers by differential scanning calorimetry (DSC);ASTM,1999

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