Physical, Thermal, and Barrier Characterization of Casein-Wax-Based Edible Films-Reference-Cited by-同舟云学术

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Physical, Thermal, and Barrier Characterization of Casein-Wax-Based Edible Films

Published:2002-04 Issue:3 Volume:67 Page:1073-1079
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Chick J.,Hernandez R.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09455.x/fullpdf

Reference27 articles.

1. Water Vapor Permeability of Caseinate-Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content

2. Functional Properties of Edible Films Using Whey Protein Concentrate

3. H. Bennett, 1975 . Industrial Waxes: Volume I. Natural and synthetic waxes . New York: Chemical Publishing Co. Inc.p165 -177 .

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