Time-dependent crosslinking of whey protein based films during storage
Materials Letters（2018）
Abstract
•The degree of cross-linking (DoC) and cross-linking density (CLD) was determined.•Novel approach to quantify the post cross-linking during storage time was applied.•Increased storage time led to a decreased swelling ability.•Increased storage time led to increased DoC and the CLD.•After 21 days the cross-linking was increased by factor 3.
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Key words
Whey protein isolate,Whey protein films,Post-crosslinking,Storage time,Degree of crosslinking,Degree of swelling
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