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Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats
Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming abilit...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252690/ https://www.ncbi.nlm.nih.gov/pubmed/37297442 http://dx.doi.org/10.3390/foods12112197 |