Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate-Reference-Cited by-同舟云学术

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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

Published:2021-04 Issue: Volume:113 Page:106471
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tavares Loleny,Souza Hiléia K.S.,Gonçalves Maria Pilar,Rocha Cristina M.R.

Funder

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Microbial gums: Introducing a novel functional component of edible coatings and packaging;Alizadeh-Sani;Applied Microbiology and Biotechnology,2019

2. Fabrication and characterization of the bionanocomposite film based on whey protein biopolymer loaded with TiO2 nanoparticles, cellulose nanofibers and rosemary essential oil;Alizadeh-Sani;Industrial Crops and Products,2018

3. Modifications of the Brunauer, Emmett and Teller Equation 1;Anderson;Journal of the American Chemical Society,1946

4. Standard test methods for water vapor transmission of materials. E96-95;ASTM,1995

5. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel;Baron;International Journal of Biological Macromolecules,2017

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