Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan

The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the response surface methodology (RSM), as well as optimizi...

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Detalles Bibliográficos
Autores principales: Herrera-Vázquez, Selene Elizabeth, Dublán-García, Octavio, Arizmendi-Cotero, Daniel, Gómez-Oliván, Leobardo Manuel, Islas-Flores, Hariz, Hernández-Navarro, María Dolores, Ramírez-Durán, Ninfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839785/
https://www.ncbi.nlm.nih.gov/pubmed/35164126
http://dx.doi.org/10.3390/molecules27030869

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839785/
https://www.ncbi.nlm.nih.gov/pubmed/35164126
http://dx.doi.org/10.3390/molecules27030869

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