Water vapor permeability properties of edible whey protein-lipid emulsion films

Tara Habig McHugh; John M. Krochta

doi:10.1007/bf02638058

Water vapor permeability properties of edible whey protein-lipid emulsion films

Journal of the American Oil Chemists Society ◽

10.1007/bf02638058 ◽

1994 ◽

Vol 71 (3) ◽

pp. 307-312 ◽

Cited By ~ 186

Author(s):

Tara Habig McHugh ◽

John M. Krochta

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Lipid Emulsion ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Emulsion Films

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Drying Temperature Effect on Water Vapor Permeability and Mechanical Properties of Whey Protein−Lipid Emulsion Films

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0001583 ◽

2000 ◽

Vol 48 (7) ◽

pp. 2687-2692 ◽

Cited By ~ 62

Author(s):

Maria B. Perez-Gago ◽

John M. Krochta

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Temperature Effect ◽

Whey Protein ◽

Lipid Emulsion ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Drying Temperature ◽

Emulsion Films

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Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb15112.x ◽

1999 ◽

Vol 64 (4) ◽

pp. 695-698 ◽

Cited By ~ 62

Author(s):

M.B. Pérez‐Gago ◽

J.M. Krochta

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Emulsion Films

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Lipid Particle Size Effect on Water Vapor Permeability and Mechanical Properties of Whey Protein/Beeswax Emulsion Films

Journal of Agricultural and Food Chemistry ◽

10.1021/jf000615f ◽

2001 ◽

Vol 49 (2) ◽

pp. 996-1002 ◽

Cited By ~ 164

Author(s):

Maria B. Pérez-Gago ◽

John M. Krochta

Keyword(s):

Mechanical Properties ◽

Particle Size ◽

Water Vapor ◽

Size Effect ◽

Whey Protein ◽

Water Vapor Permeability ◽

Particle Size Effect ◽

Vapor Permeability ◽

Lipid Particle ◽

Emulsion Films

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DISPERSED PHASE PARTICLE SIZE EFFECTS ON WATER VAPOR PERMEABILITY of WHEY PROTEIN-BEESWAX EDIBLE EMULSION FILMS

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.1994.tb00842.x ◽

1994 ◽

Vol 18 (3) ◽

pp. 173-188 ◽

Cited By ~ 63

Author(s):

T. HABIG. McHUGH ◽

J.M. KROCHTA

Keyword(s):

Particle Size ◽

Water Vapor ◽

Whey Protein ◽

Size Effects ◽

Phase Particle ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Dispersed Phase ◽

Particle Size Effects ◽

Emulsion Films

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Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.09.028 ◽

2008 ◽

Vol 86 (2) ◽

pp. 215-224 ◽

Cited By ~ 58

Author(s):

M. Ozdemir ◽

John D. Floros

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Water Solubility ◽

Water Vapor Permeability ◽

Sensory Characteristics ◽

Vapor Permeability ◽

Protein Films

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Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and Sodium Dodecyl Sulfate

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9505234 ◽

1996 ◽

Vol 44 (2) ◽

pp. 438-443 ◽

Cited By ~ 72

Author(s):

Peter Fairley ◽

Frank J. Monahan ◽

J. Bruce German ◽

John M. Krochta

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Sodium Dodecyl Sulfate ◽

Whey Protein ◽

Sodium Dodecyl ◽

Water Vapor Permeability ◽

Whey Protein Isolate ◽

Edible Films ◽

Protein Isolate ◽

Vapor Permeability

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Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein Films

Journal of Food Science ◽

10.1111/j.1365-2621.2005.tb07141.x ◽

2006 ◽

Vol 70 (3) ◽

pp. E239-E243 ◽

Cited By ~ 55

Author(s):

Pau Talens ◽

John M. Krochta

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Protein Films ◽

Carnauba Wax

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Whey protein-okra polysaccharide fraction blend edible films: tensile properties, water vapor permeability and oxygen permeability

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4194 ◽

2010 ◽

Vol 91 (2) ◽

pp. 362-369 ◽

Cited By ~ 25

Author(s):

Arunya Prommakool ◽

Tanaboon Sajjaanantakul ◽

Theeranun Janjarasskul ◽

John M. Krochta

Keyword(s):

Water Vapor ◽

Tensile Properties ◽

Whey Protein ◽

Oxygen Permeability ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Polysaccharide Fraction

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Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb12276.x ◽

1999 ◽

Vol 64 (6) ◽

pp. 1034-1037 ◽

Cited By ~ 154

Author(s):

M.B. Perez-Gago ◽

P. Nadaud ◽

J.M. Krochta

Keyword(s):

Water Vapor ◽

Tensile Properties ◽

Whey Protein ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Protein Films ◽

Native Whey

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MORPHOLOGY AND WATER VAPOR PERMEABILITY OF EMULSION FILMS BASED ON MESQUITE GUM

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2002.tb00857.x ◽

2002 ◽

Vol 26 (2) ◽

pp. 129-141 ◽

Cited By ~ 8

Author(s):

RAFAEL. DÍAZ-SOBAC ◽

HUGO. GARCÍA ◽

CÉSAR I. BERISTAIN ◽

E. JAIME. VERNON-CARTER

Keyword(s):

Water Vapor ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Emulsion Films ◽

Mesquite Gum

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