Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s10924-021-02367-0.pdf
Reference41 articles.
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2. Castro-Rosas J et al (2016) Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review. Int J Food Sci Technol 51(9):1967–1978. https://doi.org/10.1111/ijfs.13183
3. Farhan A, Hani NM (2020) Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging. Food Packag Shelf Life 24:100476. https://doi.org/10.1016/j.fpsl.2020.100476
4. Galus S, Kadzińska J (2016) Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids 52:78–86. https://doi.org/10.1016/j.foodhyd.2015.06.013
5. Khalesi H et al (2017) Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum. J Dispersion Sci Technol 38(9):1234–1241. https://doi.org/10.1080/01932691.2016.1230064
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