Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

This manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile...

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Detalhes bibliográficos
Autor principal: Ramos, Óscar L. (author)
Outros Autores: Reinas, Isabel (author), Silva, Sara I. (author), Fernandes, João C. (author), Cerqueira, Miguel A. (author), Pereira, Ricardo N. (author), Vicente, António A. (author), Poças, M. Fátima (author), Pintado, Manuela E. (author), Malcata, F. Xavier (author)
Formato: article
Idioma:eng
Publicado em: 2013
Assuntos:
Whey protein isolate
Whey protein concentrate
Glycerol
Edible films
Molecular behavior
Physical properties
Texto completo:http://hdl.handle.net/10400.14/10005
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/10005

Texto Completo

http://hdl.handle.net/10400.14/10005

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