Oxygen barrier properties of whey protein isolate coatings on polypropylene films

作者: S.-I. Hong , J.M. Krochta

DOI: 10.1111/J.1365-2621.2003.TB14143.X

关键词:

摘要: … as a novel biopolymer oxygen barrier for food packaging … PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property …

参考文章(15)
Martin R. Okos, Physical and chemical properties of food ASAE publication (USA). ,(1986)
C. De Mulder-Johnston, J.M. Krochta, Edible and biodegradable polymer films: challenges and opportunities Food Technology. ,vol. 51, pp. 61- 74 ,(1997)
E. R. Lieberman, S. G. Gilbert, Gas permeation of collagen films as affected by cross‐linkage, moisture, and plasticizer content Journal of Polymer Science: Polymer Symposia. ,vol. 41, pp. 33- 43 ,(2007) , 10.1002/POLC.5070410106
K.S. Miller, J.M. Krochta, Oxygen and aroma barrier properties of edible films: A review Trends in Food Science and Technology. ,vol. 8, pp. 228- 237 ,(1997) , 10.1016/S0924-2244(97)01051-0
R. Sothornvit, J. M. Krochta, Oxygen permeability and mechanical properties of films from hydrolyzed whey protein. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 3913- 3916 ,(2000) , 10.1021/JF000161M
A. GENNADIOS, C.L. WELLER, RF. TESTIN, Temperature Effect on Oxygen Permeability of Edible Protein-based Films Journal of Food Science. ,vol. 58, pp. 212- 214 ,(1993) , 10.1111/J.1365-2621.1993.TB03247.X
Tara Habig McHugh, John M. Krochta, Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation Journal of Agricultural and Food Chemistry. ,vol. 42, pp. 841- 845 ,(1994) , 10.1021/JF00040A001
Robert D. Hagenmaier, Philip E. Shaw, Permeability of shellac coatings to gases and water vapor Journal of Agricultural and Food Chemistry. ,vol. 39, pp. 825- 829 ,(1991) , 10.1021/JF00005A001
Juan I. Maté, John M. Krochta, Comparison of oxygen and water vapor permeabilities of whey protein isolate and β-lactoglobulin edible films Journal of Agricultural and Food Chemistry. ,vol. 44, pp. 3001- 3004 ,(1996) , 10.1021/JF950595V