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Whey protein edible films

Javanmard, M. Effect of whey protein edible film packaging on the quality and moisture uptake of dried peanuts. J. Food Process Eng. 31, 503-516 (2008)... [Pg.189]

McHugh, T.H., Aujard, J.F., and Krochta, J.M. (1994) Plasticized Whey Protein Edible Films Water Vapor Permeability Properties, J.Food.Sci., 59, 394-398. [Pg.223]

T. H. McHugh, J. F. Aujard and J. M. Krochta, Plasticized whey protein edible films water vapor permeability properties. J. Food ScL, 59(2), 416-419, 423 (1994). [Pg.352]

Chitosan-whey protein edible films produced in the absence or presence of transglutaminase analysis of their mechanical and barrier properties. Biomacromolecules, 744-749. [Pg.883]

McHugh, T. H. Krochta, J. M. (1994). Sorbitol- vs glycerol plasticized whey protein edible films Integrated oxygen permeability and tensile property evaluation. Journal of... [Pg.1618]

Kim, S.J., and Ustunol, Z. (2001). Sensory attributes of whey protein isolate and candelilla wax emulsion edible films. J. FoodSci. 66, 901-911. [Pg.572]

Animal proteins, such as milk casein, whey, albumin, collagen, gelatin, keratin, and myofibrillar, are also proposed as raw materials to form edible films (13-15). Extended stmctures formed by unfolding of protein molecules are required for film formation. Amorphous three-dimensional stmctures formed by noncovalent interactions among protein chains stabilize the films. At high water content, films are produced by casting of viscous solutions, and at low water content, films are produced by extmsion using thermoplastic properties of proteins (13). [Pg.3349]

Brindle, L.P., Krochta, J.M. 2008. Physical properties of whey protein hydroxypropyl methylcellulose blend edible films. Journal of Food Science, 73(9) 446-454. [Pg.828]

Ozdemir, M., Floros, J.D. Optimization of edible whey protein films eontalning preservatives for water vapOT permeability, water solubility and sensory eharacteristies. J. Food Eng. 86, 215-224 (2008)... [Pg.189]

Gounga, M.E., Xu, S.Y., Wang, Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. J. Food Eng. 83, 521-530 (2007)... [Pg.189]

Kokoszka, S., Debeaufort, F., Lenart, A., Voilley, A. Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films. Int. Dairy J. 20, 53-60 (2010)... [Pg.190]

Banerjee, R., Chen, H. Functional properties of edible films using whey protein concentrate. J. Dairy Sci. 78, 1673-1683 (1995)... [Pg.190]

Oses, J., Fabregat-Vazquez, M., Pedroza-Islas, R., Tomas, S.A., Ctuz-Orea, A., Mate, J.I. Development and eharacterization of eomposite edible films based on whey protein isolate and mesquite gum. J. Food Eng. 92, 56-62 (2009)... [Pg.192]

Seydim, A. C. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary, and garlic essential oUs. Food Research International, 39 639-644. [Pg.213]

Up until the 1960s, milk protein-based materials were used for making glossy record album covers, buttons and decorative items. Labels for some cheeses are still made with crosslinked casein. The film-forming properties of casein and whey proteins were investigated with the aim of developing edible films and coatings [91, 92]. Caseins... [Pg.380]

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See also in sourсe #XX -- [ Pg.6 , Pg.6 , Pg.371 , Pg.378 ]



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