Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction...

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Detalles Bibliográficos
Autores principales: Bhatia, Saurabh, Al-Harrasi, Ahmed, Al-Azri, Mohammed Said, Ullah, Sana, Makeen, Hafiz A., Meraya, Abdulkarim M., Albratty, Mohammed, Najmi, Asim, Anwer, Md. Khalid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572812/
https://www.ncbi.nlm.nih.gov/pubmed/36236013
http://dx.doi.org/10.3390/polym14194065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572812/
https://www.ncbi.nlm.nih.gov/pubmed/36236013
http://dx.doi.org/10.3390/polym14194065

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