Tensile and barrier properties of edible films made from whey proteins

By Y. Fang, M. A. Tung, I. Britt, S. Yada, D. Dalgleish. 2002

214 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/e04f127c6ae8393c3f9fd26b255c9a8fb69757f1

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In Biomaterials

1. S. Benjakul
2. A. Jongjareonrak
3. Munehiko Tanaka
4. Wonnop Visessanguan
5. M. C. Gómez‐Guillén
6. P. Szpak
7. H. Kishimura

In Food Science

1. S. Benjakul

Citations in the corpus

• Biopolymer-Based Antimicrobial Packaging: A Review (2004, background): “78 investigated the effects of whey-protein ratios, calcium, glycerol, and emulsion-droplet incorporation on film's TS and barrier properties.”
• Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol (2008, methodology): “The barrier properties of films against ultraviolet (UV) and visible light were measured at selected wavelengths between 200 and 800 nm, using a UV-Visible Recording spectrophotometer (Model UV-1601, Shimadzu Co., Kyoto, Japan) according to the method of Fang et al. (2002).”