Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films-Reference-Cited by-同舟云学术

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films

Published:2016-06-15 Issue:3 Volume:97 Page:858-867
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Basiak Ewelina¹²,Lenart Andrzej¹,Debeaufort Frédéric²

Affiliation:

1. Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences-SGGW (WULS-SGGW); 159c Nowoursynowska St. 02-776 Warsaw Poland

2. UMR A02.102, PAM-PAPC Lab; Université Bourgogne Franche-Comté, Agrosup Dijon; 1 esplanade Erasme 21000 Dijon France

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Condensation dynamics in plastic film packaging of fruit and vegetables;Linke;J Food Eng,2013

5. Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate;Jiménez;Food Hydrocolloids,2014

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