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Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

Article ID Journal Published Year Pages File Type
4983657 Food Hydrocolloids 2018 42 Pages PDF
Keywords
ExtrusionWater propertiesMechanical propertiesEdible filmCaseinGlycerol
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration
Authors
Elodie Chevalier, Gilles Assezat, Frédéric Prochazka, Nadia Oulahal,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Extrusion
Water properties
Mechanical properties
Edible film
Casein
Glycerol
Bioengineering
Catalysis
Chemical Engineering (General)
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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