scholarly journals Functional Properties and Applications of Edible Films Made of Milk Proteins

1995 ◽  
Vol 78 (11) ◽  
pp. 2563-2583 ◽  
Author(s):  
Hongda Chen
Keyword(s):  
Functional Properties ◽  
Milk Proteins ◽  
Edible Films

Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

Functional Properties of Milk Proteins

2019 ◽  
pp. 3-26
Author(s):  
Veena Nagarajappa ◽  
Neelam Upadhyay ◽  
Rekha Chawla ◽  
Santosh Kumar Mishra ◽  
B. Surendra Nath
Keyword(s):  
Functional Properties ◽  
Milk Proteins

Functional properties of milk proteins as affected by enzymatic oligomerisation

2009 ◽  
Vol 42 (8) ◽  
pp. 899-908 ◽  
Author(s):  
Beate Hiller ◽  
Peter Christian Lorenzen
Keyword(s):  
Functional Properties ◽  
Milk Proteins

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

2002 ◽  
Vol 50 (8) ◽  
pp. 2423-2428 ◽  
Author(s):  
D. Phan The ◽  
F. Debeaufort ◽  
C. Péroval ◽  
D. Despré ◽  
J. L. Courthaudon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Film Structure ◽  
Drying Temperature

Milk Proteins for Edible Films and Coatings

2004 ◽  
Vol 44 (4) ◽  
pp. 239-251 ◽  
Author(s):  
KHAOULA KHWALDIA ◽  
CRISTINA PEREZ ◽  
SYLVIE BANON ◽  
STÉPHANE DESOBRY ◽  
JOËL HARDY
Keyword(s):  
Milk Proteins ◽  
Edible Films

Utilization of milk proteins as starting materials for other foodstuffs

1979 ◽  
Vol 46 (2) ◽  
pp. 369-376 ◽  
Author(s):  
Charles V. Morr
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Milk Protein ◽  
Milk Proteins ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Whey Protein Concentrates ◽  
Wide Range ◽  
Utilization Of Protein ◽  
The Subject

SUMMARYThe modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

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