Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom - Ramos, Óscar L.; Reinas, Isabel; Silva, Sara I.; Fernandes, João C.; Cerqueira, Miguel A.; Pereira, Ricardo N.; Vicente, António A.; Poças, M. Fátima; Pintado, Manuela E.; Malcata, F. Xavier (Food hydrocolloids, 2013)
Keywords: Biological and medical sciences; carbon dioxide; chemical structure; color; Edible films; extensibility; Food additives; Food industries; food packaging; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; General aspects; Glycerol; hydrophobicity; Milk and cheese industries. Ice creams; Molecular behavior; optical properties; oxygen; permeability; Physical properties; protein concentrates; solubility; thermal analysis; water activity; water content; water vapor; weight loss; Whey protein concentrate; Whey protein isolate; Whey protein concentrate; Glycerol; Whey protein isolate; Physical properties; Molecular behavior; Edible films; Purity; Protein isolate; Milk protein; Edible film; Conditioning; Concentrate; Whey protein; Edible packaging; Protein content