EventsThe 6th International Electronic Conference on Foods
Event submissions
Published
This submission belongs to the session A. Food Technology and Engineering of the event The 6th International Electronic Conference on Foods
Published date
27 Oct, 2025
Academic Editor
author-avatarMohsen Gavahian
Citation
Raquel Vaz, Ana Gabriela Azevedo, Lorenzo Pastrana, Miguel Ângelo Cerqueira, Whey protein isolate (WPI) and carboxymethyl cellulose (CMC) blend films: effect of processing temperature on physicochemical properties, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland
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Whey protein isolate (WPI) and carboxymethyl cellulose (CMC) blend films: effect of processing temperature on physicochemical properties

Raquel Vaz 1
Ana Gabriela Azevedo 1
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Lorenzo Pastrana 1
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Miguel Ângelo Cerqueira 1
1. International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330, Braga, Portugal
Abstract
Keywords
edible films
whey protein isolate
carboxymethyl cellulose
biopolymeric films
mechanical properties