Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers

Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers

Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of prote...

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Bibliographic Details
Main Authors: Fahrullah Fahrullah, Djoko Kisworo, Bulkaini Bulkaini, Wahid Yulianto, Baiq Rani Dewi Wulandani, Haryanto Haryanto, Azhary Noersidiq, Vebera Maslami, Kalisom Ulkiyah, Kartika Kartika, Lilik Rahmawati
Format: Article
Language:English
Published: Fakultas Peternakan Universitas Brawijaya 2024-04-01
Series:Jurnal Ilmu-Ilmu Peternakan
Subjects:
gelatine
morphology
plasticizer
whey
Online Access:https://jiip.ub.ac.id/index.php/jiip/article/view/2864
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https://jiip.ub.ac.id/index.php/jiip/article/view/2864

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