摘要
由于近年来人们环境意识的增强,乳清蛋白可食用膜的研究引起了人们的关注。文章介绍了乳清蛋白可食用膜的成膜机制、功能特性及其影响因素,对近年来乳清蛋白可食用膜的研究情况进行了综述。
Due to the recent increasing in ecological consciousness, research has been turned toward studying whey edible film. The film-forming mechanism, functional properties and parameters were discussed in the paper and the article gave a general overveiw on the progress in the research of whey edible film.
出处
《乳业科学与技术》
2007年第3期109-112,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
乳清蛋白
可食用膜
研究进展
whey protein
edible film
research development