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Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films



Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films



International Dairy Journal: 1, 53-60



This study deals with the effect of whey protein isolate (WPI) and glycerol (GLY) used as a plasticizer on some physical properties of cast whey protein isolate (WPI) films. Films were prepared from heated (80 degrees C for 30 min) aqueous solutions of WPI at 7, 8, 9 and 10% (w/w), GLY (40%, w/w, of WPI) and WPI at 8% (w/w), GLY (30, 40, and 60%, w/w, of WPI).

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Accession: 036046333

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DOI: 10.1016/j.idairyj.2009.07.008


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