Effects of pH and the Gel State on the Mechanical Properties, Moisture Contents, and Glass Transition Temperatures of Whey Protein Films
Author:
Affiliation:
1. SIKThe Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981115d
Reference64 articles.
1. Mechanical Properties, Water Vapor Permeability, and Moisture Contents of β-Lactoglobulin and Whey Protein Films Using Multivariate Analysis
2. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends
3. Study of diffusion and permeation of gases in undrawn and uniaxially drawn films made from potato and rice starch conditioned at different relative humidities
4. Edible films made from sodium casemate, starches, sugars or glycerol. Part 1
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