Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application

There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compar...

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Detalles Bibliográficos
Autores principales: Li, Xin, Lv, Jianhao, Niu, Minghao, Liu, Siqi, Wu, Yue, Liu, Jiahan, Xie, Jingwen, Sun, Chengfeng, Wang, Yue-Meng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10298101/
https://www.ncbi.nlm.nih.gov/pubmed/37372641
http://dx.doi.org/10.3390/foods12122431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10298101/
https://www.ncbi.nlm.nih.gov/pubmed/37372641
http://dx.doi.org/10.3390/foods12122431

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