Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment

Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with...

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Detalles Bibliográficos
Autores principales: Sun, Hongbo, Liu, Xinnan, Huang, Yue, Leng, Xiaojing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738979/
https://www.ncbi.nlm.nih.gov/pubmed/36496590
http://dx.doi.org/10.3390/foods11233782

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738979/
https://www.ncbi.nlm.nih.gov/pubmed/36496590
http://dx.doi.org/10.3390/foods11233782

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