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Water solubility, mechanical, barrier, and thermal properties of cross-linked whey protein isolate-based films



Water solubility, mechanical, barrier, and thermal properties of cross-linked whey protein isolate-based films



Journal of Food Science 69(3): FEP129-FEP133



Water solubility, thermal properties, tensile strength, percent elongation, oxygen permeability (OP), and water-vapor permeability (WVP) of cross-linked glycerol plasticized whey protein isolate films were studied to determine the effect of cross-linkers (glutaraldehyde, formaldehyde, dialdehyde starch, carbonyldiimidazole, and UV irradiation) on film properties.

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Accession: 004385601

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DOI: 10.1111/j.1365-2621.2004.tb13365.x


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