Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

By S. Kokoszka, F. Debeaufort, A. Lenart, A. Voilley. 2010

147 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/d4c4f786135bd8fd68f4391d110c7c7a31681e9f

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In Biomaterials

1. António Augusto Vicente
2. M. Cerqueira
3. F. Xavier Malcata

In Food Science

1. M. Cerqueira
2. António Augusto Vicente

Citations in the corpus

• Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (2013, background): “The observed increase may be attributed to the hygroscopic nature of Gly e which attracts and holds water molecules, thus favoring wetting of the film surface and moisture absorption thereby (Kokoszka et al., 2010).”