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• W2079632810 abstract "Composite films prepared by casting wheat starch and whey-protein isolate at proportions of 100–0%, 75–25%, 50–50%, 25–75% and 0–100% were characterised. Combination of both substances gave continuous and homogeneous films. The more the starch is in a film, the more dull is the appearance. The highest water adsorption was observed for pure whey-protein films and the lowest for pure wheat starch films with the final water content of 0.264 and 0.324 g water g d.m.−1, respectively. An exponential equation well fitted the experimental data of water vapour kinetics (R2 ≥ 0.99). The highest values of thickness and elongation at break were observed for films obtained by blending of wheat starch and whey protein. With the increasing content of whey-protein isolate, the values of the swelling index and tensile strength increased from 34.31% to 71.01% and from 2.29 to 8.90 MPa, respectively. The values of water vapour permeability depended on humidity conditions and decreased slightly with the increasing content of whey-protein isolate." @default.
• W2079632810 created "2016-06-24" @default.
• W2079632810 creator A5008284052 @default.
• W2079632810 creator A5012872238 @default.
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• W2079632810 date "2014-07-31" @default.
• W2079632810 modified "2023-09-26" @default.
• W2079632810 title "Characterisation of composite edible films based on wheat starch and whey-protein isolate" @default.
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• W2079632810 doi "https://doi.org/10.1111/ijfs.12628" @default.
• W2079632810 hasPublicationYear "2014" @default.
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