The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time
- 1 May 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (4) , 658-662
- https://doi.org/10.1111/j.1365-2621.2000.tb16068.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Permeability of d‐Limonene in Whey Protein FilmsJournal of Food Science, 1998
- Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During StorageJournal of Food Science, 1997
- Whey Protein Coating Effect on The Oxygen Uptake of Dry Roasted PeanutsJournal of Food Science, 1996
- Whey Protein Isolate Edible Coatings: Effect on the Rancidity Process of Dry Roasted PeanutsJournal of Agricultural and Food Chemistry, 1996
- Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property EvaluationJournal of Agricultural and Food Chemistry, 1994
- Measurement of Appearance Properties Other Than ColourPublished by Springer Nature ,1994
- Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsJournal of Food Science, 1993
- Effects of drying and aging treatments on the migration of a nonionic surfactant in gelatin-based coatingsIndustrial & Engineering Chemistry Research, 1992
- Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40° C.Analytical Chemistry, 1960
- Solutions for Maintaining Constant Relative HumidityIndustrial & Engineering Chemistry, 1949