Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings-Reference-Cited by-同舟云学术

Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings

Published:2007-05 Issue:2 Volume:60 Page:149-153
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

AMIN S,USTUNOL Z

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2007.00305.x/fullpdf

Reference25 articles.

1. S Amin, B Harte, and Z Ustunol (2003 ) Water solubility and mechanical properties of heat-cured whey protein isolate-based edible films: A comparison to commercial collagen and natural casings . IFT Annual Meeting Book of Abstracts26 -22 . Chicago: Institute of Food Technologists.

2. ASTM (1995 ) Annual Book of ASTM Standards , pp781 -783 . Philadelphia, PA: American Society for Testing and Materials.

3. ASTM (1997 ) Annual Book of ASTM Standards , pp781 -783 . Philadelphia, PA: American Society for Testing and Materials.

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