Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films.

@article{PrezGago2001LipidPS,
  title={Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films.},
  author={Mar{\'i}a B. P{\'e}rez-Gago and John M Krochta},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 2},
  pages={
          996-1002
        }
}
Lipid particle size effects on water vapor permeability (WVP) and mechanical properties of whey protein isolate (WPI)/beeswax (BW) emulsion films were investigated. Emulsion films containing 20 and 60% BW (dry basis) and mean lipid particle sizes ranging from 0.5 to 2.0 microm were prepared. BW particle size effects on WVP and mechanical properties were observed only in films containing 60% BW. WVP of these films decreased as lipid particle size decreased. As drying temperature increased, film… CONTINUE READING

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