Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb12276.x/fullpdf
Reference26 articles.
1. Edible Films and Coatings from Soy Protein
2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
3. Edible Films and Coatings: Tomorrow's Packagings: A Review
4. Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and Sodium Dodecyl Sulfate
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