Publications - Edible Films and Coatings

Patents

Krochta, J.M. 1991. Coatings for substrates including high moisture edible substrates. U.S. Patent No. 5,019,403.

Krochta, J.M., Saltveit, M. and Cisneros-Zevallos, L. 1996. Method for preserving natural color on fresh and minimally-processed fruits and vegetables. U.S. Patent No. 5,547,693.

Krochta, J.M and McHugh, T.H. 1996. Water-insoluble protein-based edible barrier coatings and films. U.S. Patent No. 5,543,164.

Delwiche, M, J.M. Krochta, R.E. Rice and C. Atterholt. 1999. Aqueous emulsion comprising biodegradable carrier for insect pheromones and methods for controlled release thereof. U.S. Patent No. 6,001,346.

Publications of Last Ten Years

Avena-Bustillos, R.J., and J.M. Krochta. 1993. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content. Journal of Food Science 58(4):904-907.

Avena-Bustillos, R.J., L.A. Cisneros-Zevallos, J.M. Krochta and M.E. Saltveit. 1993. Optimization of edible coatings on minimally processed carrots using response surface methodology. Transactions of the ASAE (American Society of Agricultural Engineers) 36(3):801-805.

Habig-McHugh, T., R. Avena-Bustillos and J.M. Krochta. 1993. Hydrophilic edible films: Modified procedure for water permeability and explanation of thickness effects. Journal of Food Science 58(4):899-903.

Avena-Bustillos, R. J., J. M. Krochta, M. E. Saltveit, R. J. Rojas-Villegas, and J. A. Sauceda-Perez. 1994. Optimization of edible coating formulations on zucchini to reduce water loss. J. Food Engineering. 21: 197-214.

Avena-Bustillos, R. J., L. A. Cisneros-Zevallos, J. M. Krochta, and M. E. Saltveit. 1994. Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots. Postharvest Biol. and Tech. 4(1994): 319-329.

Fairley, P., J. B. German, and J. M. Krochta. 1994. Phase behavior and mechanical properties of tripalmitin,/butterfat mixtures. J. Food Science. 59(2): 321-325, 337.

Gennadios, A., T. H. McHugh, C. L. Weller and J. M. Krochta. 1994. Edible films and coatings based on proteins. In Edible Films and Coatings to Improve Food Quality. J.M. Krochta, E. Baldwin and M.O. Nisperos-Carriedo (eds), Technomic Publishing Co., Lancaster, PA.

Mate, J. I., and J. M. Krochta. 1994. §-lactoglobulin separation from whey protein isolate on a large scale. J. Food Science. 59(5): 1111-1114.

Maynes, J. R. and J. M. Krochta. 1994. Properties of edible films from total milk protein. J. Food Science. 59(4): 909-911

McHugh, T. H. and J. M. Krochta. 1994. Milk-protein-based edible films and coatings. Food Technology. 48(1): 97-103.

McHugh, T. H., J.-F. Aujard and J. M. Krochta. 1994. Plasticized whey protein edible films: water vapor permeability properties. J. Food Science. 59(2): 416-419, 423.

McHugh, T. H. and J. M. Krochta. 1994. Water vapor permeability properties of edible whey protein-lipid emulsion films. JAOCS. 71(3): 307-312.

McHugh, T. H. and J. M. Krochta. 1994. Sorbitol- versus glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. J. Agricultural & Food Chemistry. 42(4): 841-845.

McHugh, T. H. and J. M. Krochta. 1994. Dispersed phase particle size effects on water vapor permeability of whey protein-beeswax edible emulsion films. J. Food Proc. & Pres. 18(1994): 173-188.

McHugh, T. H. and J. M. Krochta. 1994. Permeability properties of edible films. In Edible Films and Coatings to Improve Food Quality. J.M. Krochta, E. Baldwin and M.O. Nisperos-Carriedo (eds), Technomic Publishing Co., Lancaster, PA.

Rumsey, T. R. and J. M. Krochta. 1994. Mathematical modeling of moisture transfer in food systems with edible coatings. In Edible Films and Coatings to Improve Food Quality. J.M. Krochta, E. Baldwin and M.O. Nisperos-Carriedo (eds), Technomic Publishing Co., Lancaster, PA.

Simoneau, C., P. Fairley, J. M. Krochta and J. B. German. 1994. Thermal behavior of butterfat fractions and mixtures of tripalmitin and butterfat. JAOCS. 71(8): 795-801.

Stuchell, Y. M. and J. M. Krochta. 1994. Enzymatic treatments and thermal effects on edible soy protein films. J. Food Science. 59(6) 1332-1337.

Cisneros-Zevallos, L., M. E. Saltveit and J. M. Krochta. 1995. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J. Food Science. 60(2): 320-323, 333.

Fairley, P., J. M. Krochta and J. B. German. 1995. Crystal morphology of mixtures of tripalmitin and butterfat. JAOCS. 72(6): 693-97.

Stuchell, Y. M. and J. M. Krochta. 1995. Edible coatings on frozen king salmon: effect of whey protein isolate and acetylated monoglyceride on moisture loss and lipid oxidation. J. Food Science. 60(1): 28-31.

Fairley, P., F. J. Monahan, J. B. German, J. B. and J. M. Krochta. 1996. Mechanical properties and water vapor permeability of edible films from whey protein isolate and sodium dodecyl sulfate. J. Agric. Food Chem. 44(2): 438-443.

Fairley, P., F. J. Monahan, J. B. German and J. M. Krochta. 1996. Mechanical properties and water vapor permeability of edible films from whey protein isolate and N-ethyl maleimide or cysteine. J. Agric. Food Chem. 44(12): 3789-3792.

Krochta, J. M. and C. L. C. De Mulder. 1996. Biodegradable polymers from agricultural products. In Agriculture as a Renewable Source of Raw Materials. G. Fuller, T. A. McKeon and D. D. Bills (Eds.) ACS Symposium Series. Washington, D.C

Lerdthanangkul, S. and J. M. Krochta. 1996. Edible coating effects on postharvest quality of green bell peppers. J. Food Science. 61(1):176-179.

Mate, J. I., M. E. Saltveit and J. M. Krochta. 1996. Peanut and walnut rancidity: effect of oxygen concentration and relative humidity. J. Food Science. 61(2):465-468, 472.

MatŽ, J. I., and J. M. Krochta. 1996. Whey protein coating effect on the oxygen uptake of dry roasted peanuts. J. Food Science. 61(6): 1202-1206, 1210.

MatŽ J. I., E. N. Frankel and J. M. Krochta. 1996. Whey protein isolate edible coatings: effect on the rancidity process of dry roasted peanuts. J. Agric. Food Chem. 44(7):1736-1740.

MatŽ, J. I., and J. M. Krochta. 1996. Comparison of oxygen and water vapor permeabilities of whey protein isolate and §-lactoglobulin edible films. J. Agric. Food Chem. 44(10):3001-3004.

McHugh, T. H., C. C. Huxsoll and J. M. Krochta. 1996. Permeability properties of fruit puree edible films. J. Food Science. 61(1):88-91.

Avena-Bustillos, R., J. M. Krochta and M. E. Saltveit. 1997. Water vapor resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monoglyceride films. J. Food Science. 62(2):351-354.

Cisneros-Zevallos, L., M. E. Saltveit and J. M. Krochta. 1997. Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage. J. Food Science. 62(2):363-366, 398.

Krochta, J. M. Edible protein films and coatings. 1997. In Food Proteins and Their Applications in Foods. S. Damodaran and A. Paaraf (Eds.) Marcel Dekker. New York.

Krochta, J. M. and C. L. C. De Mulder. 1997. Edible and biodegradable polymer films - challenges and opportunities (A Scientific Status Summary). Food Technology. 51(2): 61-74.

Krochta, J. M. 1997. Edible composite moisture-barrier films. In Packaging Yearbook: 1996. B. Blakistone (Ed.) National Food Processors Association. Washington, D.C.

Krochta, J. M. Films, edible. 1997. In The Wiley Encyclopedia of Packaging Technology, 2nd Edition. A.L. Brody and K.S. Marsh (Eds.) John Wiley & Sons, Inc. New York.

MatŽ J. I., and J. M. Krochta. 1997. Whey protein and acetylated monoglyceride edible coatings: effect on the rancidity process of walnuts. J. Agric. Food Chem. 45(7):2509-2513.

Shellhammer, T. H. and J. M. Krochta. 1997. Edible films and barriers, in Lipids-Industrial Applications and Technology. F.D. Gunstone and F.B. Padley (eds) Marcel Dekker, Inc.

Shellhammer, T. H. and J. M. Krochta. 1997. Whey protein emulsion film performance as affected by lipid type and amount. J. Food Science. 62(2):390-394.

Shellhammer, T. H. and J. M. Krochta. 1997. Water vapor barrier and rheological properties of simulated and industrial milkfat fractions. Trans. ASAE. 40(4):1119-1127.

Shellhammer, T. H., T. R. Rumsey and J. M. Krochta. 1997. Viscoelastic properties of edible lipids. J. Food Eng. 33(3-4): 305-320.

Stuchell, Y. M. and J. M. Krochta. 1997. Edible coatings and films. In Quality in Frozen Foods. M. C. Erickson and Y.-C. Hung (Eds.) Chapman & Hall. New York.

Miller, K. S. and J. M. Krochta. 1997. Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Tech. 8(7):228-237.

Miller, K. S., M. T. Chiang and J. M. Krochta. 1997. Heat curing of edible whey protein films. J. Food Science. 62(6): 1189-1193.

Alcantara, C. R., T. R. Rumsey and J. M. Krochta. 1998. Drying rate effects on the mechanical and water permeability properties of whey protein films. J. Food Process Engr. 21:387-405.

Atterholt, C. A., M. J. Delwiche, R. E. Rice and J. M. Krochta. 1998. Study of biopolymers and paraffin as potential controlled-release carriers for insect pheromones. J. Agric. Food Chem. 46:4429-4434.

Kim, S. and J. M. Krochta. 1998. Polymer chain immobilization factors for whey protein-sorbitol/beeswax edible emulsion films. In Paradigm for Successful Utilization of Renewable Resources, D. J. Sessa and J. L. Willett (eds), AOCS Press, Champaign, IL. pp. 198-213.

Krochta, J. M. 1998. Whey protein interactions: effects on edible film properties. In Functional Properties of Protein and Lipids, J. R. Whitaker, F. Shahidi, A. Lopez Munguia, R. Y. Yada and G. Fuller (eds), ACS Symposium Series 708. ACS, Washington, D.C. pp. 158-167.

Mate, J. I. and J. M. Krochta. 1998. Oxygen uptake model for uncoated and coated peanuts. J. Food Engineering. 35: 299-312.

Miller, K. S. and J. M. Krochta. 1998. Measuring aroma transport in polymer films. Trans. Amer. Soc. of Agricultural Engrs. 41(2): 427-433.

Miller, K. S., S. K. Upadhyaya and J. M. Krochta. 1998. Permeability of d-Limonene in whey protein films. J. Food Science. 63(2):244-247.

Atterholt, C. A., M. J. Delwiche, R. E. Rice and J. M. Krochta. 1999. Controlled release of insect sex pheromones from paraffin wax and emulsions. J. Controlled Release. 57:233-247.

Han, J. H. and J. M. Krochta. 1999. Wetting properties and water vapor permeability of whey-protein-coated paper. Trans. ASAE. 42(5):1375-1382.

Perez-Gago, M. B. and J. M. Krochta. 1999. Water vapor permeability of whey protein emulsion films as affected by pH. J. Food Science. 64(4):695-698.

Perez-Gago, M. B and J. M. Krochta. 1999. Water vapor permeability, solubility and tensile properties of heat-denatured versus native whey protein films. J. Food Science. 64(6):1034-1037.

Perez-Gago, M. B and J. M. Krochta. 2000. Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films. J. Agric. Food Chem. 48(7):2687-2692.

Sothornvit, R. and J. M. Krochta. 2000. Water vapor permeability and solubility of films from hydrolyzed whey protein. J. Food Science. 65(4):700-705

Sothornvit, R. and J. M. Krochta. 2000. Oxygen permeability and mechanical properties of films from hydrolyzed whey protein. J. Agric. Food Chem. 48(9):3913-3916.

Sothornvit, R. and J. M. Krochta. 2000. Plasticizer effect on oxygen permeability of beta-lactoglobulin films. J. Agric. Food Chem. 48(12):6298-6302.

Trezza, T. A. and J. M. Krochta. 2000. The gloss of edible coatings as affected by surfactants, lipids, relative humidity and time. J. Food Science. 65(4):658-662.

Trezza, T. A. and J. M. Krochta. 2000. Color stability of edible coatings during prolonged storage. J. Food Science. 65(7):1166-1169.

Perez-Gago, M. B and J. M. Krochta. 2001. Lipid particle size effect on water vapor permeability and mechanical properties of whey protein-beeswax emulsion films. J. Agric. Food Chem. 49(2):996-1002.

Perez-Gago, M. B and J. M. Krochta. 2001. Denaturation time and temperature effects on oxygen permeability, film solubility and tensile properties of whey protein edible films. J. Food Science. 66(5):705-710.

Sothornvit, R. and J. M. Krochta. 2001. Plasticizer effect on mechanical properties of beta-lactoglobulin films. J. Food Eng. 50: 149-155.

Trezza, T. A. and J. M. Krochta. 2001. Specular reflection, gloss, roughness and surface heterogeneity of biopolymer coatings. J. Applied Polymer Science. 79:2221-2229.

Krochta, J. M. 2002. Proteins as raw materials for films and coatings: definitions, current status and opportunities. In Protein-Based Films and Coatings (A. Gennadios, ed.) CRC Press, Boca Raton, FL.

Perez-Gago, M. B. and J. M. Krochta. 2002. Formation and properties of whey protein films and coatings. In Protein-Based Films and Coatings (A. Gennadios, ed.) CRC Press, Boca Raton, FL.

Trezza, T. A. and J. M. Krochta. 2002. Application of edible protein-based coatings on nuts. In Protein-Based Films and Coatings (A. Gennadios, ed.) CRC Press, Boca Raton, FL.

Lee, S.-Y. and J. M. Krochta. 2002. Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography. J. Agric. Food Chem. 59(7):2022-2028.

Cisneros-Zevallos, L. and J. M. Krochta. 2002. Internal modified atmospheres of coated fresh fruits and vegetables: Understanding relative humidity effects. J. Food Science. 67(8): 2792-2797.

Lee, S.-Y., T. A. Trezza, J.-X. Guinard and J. M. Krochta. 2002. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. J. Food Science. 67(3):1212-1218.

Lee, S.-Y., K. L. Dangaran and J. M. Krochta. 2002. Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface. J. Food Science. 67(3):1121-1125.

Lee, S.-Y., K. L. Dangaran, J.-X. Guinard and J. M. Krochta. 2002. Consumer acceptance of whey-protein-coated versus shellac-coated chocolates. J. Food Science. 67(7):2764-2769.

Sothornvit, R., D. S. Reid and J. M. Krochta.  2002.  Plasticizer effect on the glass transition temperature of beta-lactoglobulin films.  Trans. Amer. Soc. Ag. Eng.  45(5).

Balagtas, J. V., F. M. Hutchinson, J. M. Krochta and D. A. Sumner.  2003.  Anticipating market effect of new uses for whey and evaluating returns to research and development.  J. Dairy Science.  86: JDS2534.

Cisneros-Zevallos, L. and J. M. Krochta.  2003.  Whey protein coatings for fresh fruits and relative humidity effects.  J. Food Science.  68(1): 176-181. 

Cisneros-Zevallos, L. and J. M. Krochta.   2003.   Dependence of coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method.   J. Food Science.   68(2): 503-510. 

Dangaran, K. L. and J. M. Krochta.  2003.  Aqueous whey protein coatings for panned products.  The Manufacturing Confectioner.  83(1): 61-65.

L. R. Franssen and J. M. Krochta.  2003.  Edible coatings containing natural antimicrobials for processed foods.  In Natural Antimicrobials for the Minimal Processing of Foods.  (S. Roller, ed.) Woodhead Publishing Ltd., Cambridge, England. 

Krochta, J. M.  2003.  Package permeability.  In Encyclopedia of Agricultural, Food and Biological Engineering. ( D. R. Heldman, ed.)  Marcel Dekker Inc., New York. 

Sothornvit, R., C. W. Olsen, T. H. McHugh and J. M. Krochta.  2003.  J. Food Science.  Formations conditions, water vapor permeability and solubility of compression-molded whey protein films.  J. Food Science.  (Accepted.)

Sothornvit, R., C. W. Olsen, T. H. McHugh and J. M. Krochta.  Compression-molding conditions and glycerol content effects on whey protein film tensile properties. Trans. Amer. Soc. Ag. Eng. (Submitted.)