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 - whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) - 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, O.S. (author)
Other Authors: I. Reinas (author), S. I. Silva (author), J. C. Fernandes (author), M. A. Cerqueira (author), R. N. Pereira (author), A. A. Vicente (author), M. F. Poças (author), M. E. Pintado (author), F. Xavier Malcata (author)
Format: article
Language:eng
Published: 2013
Subjects:
Ciências da engenharia e tecnologias
Engineering and technology
Online Access:https://hdl.handle.net/10216/104492
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/104492

Internet

https://hdl.handle.net/10216/104492

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