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Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films



Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films



Journal of Food Science 69(6): E271-E275



The water-vapor permeability (WVP) and mechanical properties of edible films formed from dry blends or co-dried preparations of protein-polysaccharide powders prepared from whey protein concentrate (WPC)-45 and alginate, pectin, carrageenan, or konjac flour (WPC-45-to-polysaccharide ratio of 95:5 w/w) were investigated. Films were prepared from 8% WPC using WPC-45 (45% protein powder), consisting of 17.76 g of WPC-45 in 82.84 g of water/100 g solution to give 8% protein w/w.

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Accession: 004078418

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DOI: 10.1111/j.1365-2621.2004.tb10997.x


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