Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride

By M. Anker, J. Berntsen, A. Hermansson, M. Stading. 2002

139 citations recorded by the source corpus.

Subfields: Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/cc2b16ad9bcc4363dfb4d03bf262c9f0734e3266

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In Biomaterials

1. Sabina Galus
2. H. Kim
3. J. Ham
4. T. Wittaya
5. Justyna Kadzińska
6. H. Kang
7. Jayeon Yoo
8. J. Yun

In Biomedical Engineering

1. Sabina Galus
2. Justyna Kadzińska

Citations in the corpus

• Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “The inclusion of lipids in WP-based films can also provide a plasticizer effect and improve those properties [43,44].”
• Whey protein edible films modified with almond and walnut oils (2016, background): “Nevertheless, some research indicated that the low concentration of the lipid phase in the hydrocolloid film matrix did not significantly reduce water vapour permeability (Anker et al., 2002; Atar ez et al., 2010; Shih, Daigle, & Champagne, 2011; Srinivasa, Ramesh, & Tharanthan, 2007) indicating tha”
• Protein-Based Edible Films: Characteristics and Improvement of Properties (2012, background): “Anker et al. (2002) produced composite whey protein isolated lipid films (laminate and emulsion films) to improve barriers against water vapor.”