𝔖 Bobbio Scriptorium
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Physical Properties of Whey Protein–Hydroxypropylmethylcellulose Blend Edible Films

✍ Scribed by L.P. Brindle; J.M. Krochta

Book ID
111405712
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
264 KB
Volume
73
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** Films made from different protein (P) or polysaccharide (PS) materials have widely different properties. The objective of this study was to determine whether whey protein isolate (WPI)‐PS blended films possess a combination of properties intermediate and possibly superio