Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings w...

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Detalles Bibliográficos
Autores principales: Feng, Zhibiao, Li, Lele, Wang, Qiannan, Wu, Guangxin, Liu, Chunhong, Jiang, Bin, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/
https://www.ncbi.nlm.nih.gov/pubmed/30857155
http://dx.doi.org/10.3390/ijms20051184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429285/
https://www.ncbi.nlm.nih.gov/pubmed/30857155
http://dx.doi.org/10.3390/ijms20051184

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