Article : texte imprimé

Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation

Gounga, Mahamadou Elhadji, Auteur ; Xu, Shi-Ying, Auteur ; Wang, Zhang, Auteur |

Dans Journal of food engineering (Vol. 83 N°4, Decembre 2007)

Edible films were prepared from whey protein isolate (WPI), and characterized in order to select a best combination of protein concentration and glycerol (Gly) ratio. 5%, 7% and 9% (w/v) WPI were used at three WPI:Gly ratios (3.6:1; 3:1; and 2:1[...]

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