Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by...

Descripción completa

Detalles Bibliográficos
Autores principales: Calva-Estrada, Sergio de Jesús, Jimenez-Fernandez, Maribel, Vallejo-Cardona, Alba Adriana, Castillo-Herrera, Gustavo Adolfo, Lugo-Cervantes, Eugenia del Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622579/
https://www.ncbi.nlm.nih.gov/pubmed/34828954
http://dx.doi.org/10.3390/foods10112672

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622579/
https://www.ncbi.nlm.nih.gov/pubmed/34828954
http://dx.doi.org/10.3390/foods10112672

Ejemplares similares