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Effect of drying temperature and beeswax content on moisture sorption isotherms of whey protein emulsion films

机译：干燥温度和蜂蜡含量对乳清蛋白乳液膜水分吸附等温的影响

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来源
《International congress on engineering and food》|2011年||共2页
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作者
M. Soazo; A.C. Rubiolo; R.A.Verdini;
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中图分类食品工程学、食品工艺学;
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1. Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films [J] . M. Soazo, A.C Rubiolo, R.A. Verdini Food Hydrocolloids . 2011,第5期

机译：干燥温度和蜂蜡含量对乳清蛋白乳液薄膜物理性能的影响
2. Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation. [J] . Kim SJ, Ustunol Z Journal of Agricultural and Food Chemistry . 2001,第9期

机译：乳清蛋白基可食膜的溶解度和水分吸收等温线受脂质和增塑剂掺入的影响。
3. Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films. [J] . Anker M, Stading M, Hermansson AM Journal of Agricultural and Food Chemistry . 1999,第5期

机译：pH和凝胶状态对乳清蛋白薄膜的机械性能，水分含量和玻璃化转变温度的影响。
4. Effect of drying temperature and beeswax content on moisture sorption isotherms of whey protein emulsion films [C] . M. Soazo, A.C. Rubiolo, R.A.Verdini International congress on engineering and food . 2011

机译：干燥温度和蜂蜡含量对乳清蛋白乳液膜水分吸附等温的影响
5. Properties of whey protein/lipid emulsion edible films. [D] . Kim, Seong-Joo. 2000

机译：乳清蛋白/脂质乳剂可食用膜的性质。
6. Moisture sorption isotherm and changes in physico‐mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry [O] . Rattana Muangrat, Chanida Nuankham 2018

机译：废粉制得的薄膜的水分吸附等温线及其物理机械性能的变化及其在新鲜草莓保鲜质量中的应用
7. Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film [O] . Soazo M., Rubiolo A.C., Verdini R.A. 2011

机译：干燥温度和蜂蜡含量对乳清蛋白乳胶膜水分等温线的影响
8. Effect of Drying Conditions on the Moisture Content of Water-Aminated, Dry-Aminated, and Emulsion-Aminated TATB. Process Development Endeavor No. 205 [R] . Copeland, R. J. 1982

机译：干燥条件对水胺化，干燥胺化和乳化胺化TaTB水分含量的影响。工艺开发奋进号205

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