Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties.

@article{Yoo2011WheyPB,
  title={Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties.},
  author={SeungRan Yoo and John M Krochta},
  journal={Journal of the science of food and agriculture},
  year={2011},
  volume={91 14},
  pages={2628-36}
}
BACKGROUND Films made from different protein (P) or polysaccharide (PS) materials have widely different properties. The objective of this study was to determine whether whey protein isolate (WPI)-PS blended films possess a combination of properties intermediate and possibly superior to WPI or PS film alone. RESULTS Oxygen permeability (OP) and tensile strength (TS) for PS-WPI blended films were intermediate between the OP and TS properties of pure methycellulose (MC… CONTINUE READING

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