Whey Protein-Based Edible Films and Coatings in Food Industry
Author:
Funder
Rural Development Administration
Publisher
Korean Society of Milk Science and Biotechnology
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2023.41.4.219
Reference49 articles.
1. Karaca OB, Oluk CA, Taşpinar T, GGnar M. New concept in packaging: milk protein edible films. In: Malik A, Erginkaya Z, Erten H, editors. Health and safety aspects of food processing technologies. Cham, Switzerland: Springer; 2019. p. 537-565. 10.1007/978-3-030-24903-8_19
2. Guimar SA, Abrunhosa L, Pastrana LM, Cerqueira MA. Edible films and coatings as carriers of living microorganisms: a new strategy towards biopreservation and healthier foods. Compr Rev Food Sci Food Saf. 2018;17:594-614. 10.1111/1541-4337.12345 33350124
3. Ramos ÓL, Fernandes JC, Silva SI, Pintado ME, Malcata FX. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Crit Rev Food Sci Nutr. 2012;52:533-552. 10.1080/10408398.2010.500528 22452733
4. de Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexx RP, et al. Whey protein as a key component in food systems: physicochemical properties, production technologies and applications. Food Struct. 2017;14:17-29. 10.1016/j.foostr.2017.05.004
5. Lacroix M, Vu KD. Edible coating and film materials: proteins. In: Han JH, editor. Innovations in food packaging: a volume in food science and technology. 2nd ed. Amsterdam, Netherlands: Elsevier; 2014. p. 277-304. 10.1016/B978-0-12-394601-0.00011-4 24603039
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