Effect of Fatty Acids and Beeswax Addition on Properties of Sodium Caseinate Dispersions and Films-Reference-Cited by-同舟云学术

Effect of Fatty Acids and Beeswax Addition on Properties of Sodium Caseinate Dispersions and Films

Published:2009-04-17 Issue:6 Volume:10 Page:1500-1507
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Fabra M. J.¹,Jiménez A.¹,Atarés L.¹,Talens P.¹,Chiralt A.¹

Affiliation:

1. Department of Food Technology−Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera, s/n 46022, Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm900098p

Reference39 articles.

1. Use of edible coatings to preserve quality of lightly (and slightly) processed products

2. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

3. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films

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5. Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

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