Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films

The aim of the present study was to develop and characterize edible films produced from whey protein concentrate (WPC) and plasticized with different contents of glycerol (Gly) and/or trehalose (Tre) in order to evaluate new edible film formulations for their potential use in food packaging applicat...

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Detalles Bibliográficos
Autores principales:	Pérez, Leonardo Martín, Piccirilli, Gisela Noemí, Delorenzi, Néstor Jorge, Verdini, Roxana Andrea
Formato:	article artículo acceptedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Whey protein edible films Trehalose Physical properties Long-term storage Freezing
Acceso en línea:	http://hdl.handle.net/2133/13885 http://hdl.handle.net/2133/13885
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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