A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films

The main aim was to discuss the relation between water vapor transmission rate (WVTR) and moisture sorption isotherms (MSIs) of whey protein (WPI), soy protein isolate (SPI), and carboxymethyl cellulose (CMC) films. MSIs obtained using dynamic vapor sorption (DVS) instrument were fitted to GAB, BET,...

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Veröffentlicht in:	Food and bioprocess technology 2021-11, Vol.14 (11), p.2161-2179
Hauptverfasser:	Gökkaya Erdem, Burcu, Dıblan, Sevgin, Kaya, Sevim
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Carbohydrates Carboxymethyl cellulose Carboxymethylcellulose Cellulose Chemistry Chemistry and Materials Science Chemistry/Food Science Diffusivity Food Science Original Research Permeability Physicochemical properties Porosity Proteins Sorption Water vapor Whey Whey protein
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