Physical and structural properties of whey protein concentrate - Corn oil - TiO2 nanocomposite films for edible food-packaging-Reference-Cited by-同舟云学术

Physical and structural properties of whey protein concentrate - Corn oil - TiO2 nanocomposite films for edible food-packaging

Published:2020-12 Issue: Volume:26 Page:100590
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Montes-de-Oca-Ávalos Juan Manuel,Altamura Davide,Herrera María Lidia,Huck-Iriart Cristián,Scattarella Francesco,Siliqi Dritan,Giannini Cinzia,Candal Roberto Jorge

Funder

International CONICET-Argentina/CNR-Italy

National Research Council of Argentina

University of Buenos Aires

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference38 articles.

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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. Elements of modern X-ray physics;Als-Nielsen,2011

4. X-ray microimaging laboratory (XMI-LAB);Altamura;Journal of Applied Crystallography,2012

5. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacol;Arrieta;Journal of Food Engineering,2013

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