Effects of the free and pre-encapsulated calcium ions on the physical properties of whey protein edible film
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02303.x/fullpdf
Reference28 articles.
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2. Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films;Anker;Journal of Agricultural and Food Chemistry,1999
3. Conformations of succinoglycan as observed by atomic force microscopy;Balnois;Macromolecules,2000
4. Functional properties of edible films using whey protein concentrate;Banerjee;Journal of Dairy Science,1995
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