Processing and Validation of Whey-Protein-Coated Films and Laminates at Semi-Industrial Scale as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

<table>Comparison of initial sensory attributes of buttercheese (t0) with those after 42 days (t42) of storage in whey-coating-based packaging versus reference packaging, both packed under vacuum.</table>

Advances in Materials Science and Engineering

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Figure 3

Figure 3: Processing and Validation of Whey-Protein-Coated Films and Laminates at Semi-Industrial Scale as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties 

Figure 3 | Processing and Validation of Whey-Protein-Coated Films and Laminates at Semi-Industrial Scale as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties 