Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films
- 1 January 2000
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 43 (1) , 25-30
- https://doi.org/10.1016/s0260-8774(99)00129-6
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Moisture sorption of cellulose based edible filmsMolecular Nutrition & Food Research, 1996
- Edible Wheat Gluten Film: Influence of Water Content on Glass Transition TemperatureJournal of Agricultural and Food Chemistry, 1996
- EFFECT of PLASTICIZER LEVEL and TEMPERATURE ON WATER VAPOR TRANSMISSION of CELLULOSE‐BASED EDIBLE FILMS1Journal of Food Process Engineering, 1995
- Composition Factors Affecting the Water Vapor Permeability and Tensile Properties of Hydrophilic FilmsJournal of Agricultural and Food Chemistry, 1995
- Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property EvaluationJournal of Agricultural and Food Chemistry, 1994
- Edible water vapor barriers: properties and promiseTrends in Food Science & Technology, 1994
- ASSESSMENT of A SEMI‐EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS1Journal of Food Process Engineering, 1993
- Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmJournal of Food Science, 1993
- Equations for fitting water sorption isotherms of foods: Part 1 — a reviewInternational Journal of Food Science & Technology, 1978
- The Sorption of Water Vapor by High PolymersJournal of the American Chemical Society, 1947