| dc.creator | Yoshida C.M.P. | |
| dc.creator | Antunes A.J. | |
| dc.date | 2004 | |
| dc.date | 2015-11-26T14:11:40Z | |
| dc.date | 2015-11-26T14:11:40Z | |
| dc.date.accessioned | 2018-03-28T21:12:13Z | |
| dc.date.available | 2018-03-28T21:12:13Z | |
| dc.identifier | Brazilian Journal Of Chemical Engineering. , v. 21, n. 2, p. 247 - 252, 2004. | |
| dc.identifier | 1046632 | |
| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-1842533229&partnerID=40&md5=1496777c0c59bbc08a53ddd08f6a4076 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/94202 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/94202 | |
| dc.identifier | 2-s2.0-1842533229 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1241789 | |
| dc.description | Stearic 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.description | 21 | |
| dc.description | 2 | |
| dc.description | 247 | |
| dc.description | 252 | |
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| dc.language | en | |
| dc.relation | Brazilian Journal of Chemical Engineering | |
| dc.rights | aberto | |
| dc.source | Scopus | |
| dc.title | Characterization Of Whey Protein Emulsion Films | |
| dc.type | Actas de congresos | |
