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Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum Cover

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 12 (2022): Issue 1 (October 2022)
By: Reno Georgiou and  Renata Kostovska  
Open Access
|Nov 2022

Authors

Reno Georgiou

georgioure@gmail.com

Department of Food Science and Technology, Perrotis College, American Farm School, Thessaloniki, Greece

Renata Kostovska

Teagasc Food Research Centre, Ireland
DOI: https://doi.org/10.2478/mjfst-2022-0010 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 25 - 33
Published on: Nov 28, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Edible films,
Persian gum,
Whey protein isolate,
Sorbitol,
Physical and mechanical properties
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Reno Georgiou, Renata Kostovska, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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