Edible films are thin layer(s) of bio-based material formed as a part of food to extend their shelf-life. Whey Protein films are proposed to have good mechanical properties and ability to form transparent films. This study was carried out to understand the effects of combining whey protein, pectin and alginate on some physical and mechanical properties of films.

PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS

V. Siracusa;S. Romani;
2017

Abstract

Edible films are thin layer(s) of bio-based material formed as a part of food to extend their shelf-life. Whey Protein films are proposed to have good mechanical properties and ability to form transparent films. This study was carried out to understand the effects of combining whey protein, pectin and alginate on some physical and mechanical properties of films.
978-2-12-345680-3
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11769/366829
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact