Liquid and vapour water transfer through whey protein/lipid emulsion films.

@article{Kokoszka2010LiquidAV,
  title={Liquid and vapour water transfer through whey protein/lipid emulsion films.},
  author={Sabina Kokoszka and Fr{\'e}d{\'e}ric Debeaufort and Andrzej Lenart and Andr{\'e}e Voilley},
  journal={Journal of the science of food and agriculture},
  year={2010},
  volume={90 10},
  pages={1673-80}
}
BACKGROUND Edible films and coatings based on protein/lipid combinations are among the new products being developed in order to reduce the use of plastic packaging polymers for food applications. This study was conducted to determine the effect of rapeseed oil on selected physicochemical properties of cast whey protein films. RESULTS Films were cast from heated (80 degrees C for 30 min) aqueous solutions of whey protein isolate (WPI, 100 g kg(-1) of water) containing glycerol (50 g kg(-1) of… CONTINUE READING

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