Food applications of emulsion-based edible films and coatings

Author:

Galus Sabina,Kadzińska Justyna

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference117 articles.

1. Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocolloids,2015

2. Edible corn-carbohydrate food coatings. II. Evaluation of fresh meat products;Allen;Food Technology,1963

3. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride;Anker;Innovative Food Science and Emerging Technologies,2002

4. Application of casein-lipid edible film emulsion to reduce blush on minimally processed carrots;Avena-Bustillos;Postharvest Biology and Technology,1994

5. Water vapour resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monogliceride films;Avena-Bustillos;Journal of Food Science,1997

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