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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Bibliographic Details
Main Author: Ramos, Óscar L. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2013
Subjects:
Whey protein isolate
Whey protein concentrate
Glycerol
Edible films
Molecular behavior
Physical properties
Online Access:http://hdl.handle.net/10400.14/10005
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/10005

Internet

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

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