dc.creatorYoshida C.M.P.
dc.creatorAntunes A.J.
dc.date2004
dc.date2015-11-26T14:11:40Z
dc.date2015-11-26T14:11:40Z
dc.date.accessioned2018-03-28T21:12:13Z
dc.date.available2018-03-28T21:12:13Z
dc.identifierBrazilian Journal Of Chemical Engineering. , v. 21, n. 2, p. 247 - 252, 2004.
dc.identifier1046632
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-1842533229&partnerID=40&md5=1496777c0c59bbc08a53ddd08f6a4076
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/94202
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/94202
dc.identifier2-s2.0-1842533229
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1241789
dc.descriptionStearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.
dc.description21
dc.description2
dc.description247
dc.description252
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dc.languageen
dc.relationBrazilian Journal of Chemical Engineering
dc.rightsaberto
dc.sourceScopus
dc.titleCharacterization Of Whey Protein Emulsion Films
dc.typeActas de congresos


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