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Whey water barrier properties

Proteins are mostly hydrophilic, being very sensitive to humidity and highly soluble in water which constitutes an important limitation to their use in food packaging applications. However, some of them such as com zein, soy, or whey proteins extracted from the by-products of food industry have desirable properties as biodegradabihty and barrier power to oxygen for food packaging. In particular, com zein is obtained... [Pg.96]

See other pages where Whey water barrier properties is mentioned: [Pg.3361]    [Pg.148]    [Pg.148]    [Pg.437]    [Pg.818]    [Pg.181]    [Pg.183]    [Pg.186]    [Pg.135]    [Pg.97]    [Pg.464]    [Pg.25]    [Pg.160]    [Pg.161]    [Pg.162]    [Pg.169]    [Pg.464]    [Pg.871]    [Pg.1085]    [Pg.89]    [Pg.182]    [Pg.187]   
See also in sourсe #XX -- [ Pg.44 ]



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