Cargando…

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...

Descripción completa

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

Ejemplares similares

Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities
por: Liu, Xinnan, et al.
Publicado: (2023)

Digital Color in Cellulose Nanocrystal Films
por: Dumanli, Ahu Gümrah, et al.
Publicado: (2014)

Structurally Colored Cellulose Nanocrystal Films as Transreflective Radiative Coolers
por: Shanker, Ravi, et al.
Publicado: (2022)

Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film
por: Choque-Quispe, David, et al.
Publicado: (2022)

Effect of Cellulose Nanocrystal Addition on the Physicochemical Properties of Hydroxypropyl Guar-Based Intelligent Films
por: Meng, Yahui, et al.
Publicado: (2021)

Recent Advances in Chiral Nematic Structure and Iridescent Color of Cellulose Nanocrystal Films
por: Gray, Derek G.
Publicado: (2016)

Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets
por: Sabzipour-Hafshejani, Forouzan, et al.
Publicado: (2022)

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing
por: Zhang, Xiaotong, et al.
Publicado: (2023)

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch
por: Zhai, Yuheng, et al.
Publicado: (2021)

Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree
por: Tan, Yinying, et al.
Publicado: (2019)

Physicochemical Characteristics and Antibacterial Activities of Freeze-Thawed Polyvinyl Alcohol/Andrographolide Hydrogels
por: Luthfianti, Halida Rahmi, et al.
Publicado: (2023)

Kinetic arrest during the drying of cellulose nanocrystal films from aqueous suspensions analogous to the freezing of thermal motions
por: Chang, Meng-Hsiang, et al.
Publicado: (2022)

Cellulose nanocrystals from Siam weed: Synthesis and physicochemical characterization
por: Ogunjobi, Joseph K., et al.
Publicado: (2023)

Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles
por: Rahman, M. H., et al.
Publicado: (2015)

Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze–Thawed Mongolian Cheese
por: Yun, Xueyan, et al.
Publicado: (2023)

Carbon Nanotube and Cellulose Nanocrystal Hybrid Films
por: Jiang, Mingzhe, et al.
Publicado: (2019)

Sustainable Chitosan-Dialdehyde Cellulose Nanocrystal Film
por: Gao, Cong, et al.
Publicado: (2021)

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate
por: Chakravartula, Swathi Sirisha Nallan, et al.
Publicado: (2019)

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
por: Yu, Pengjuan, et al.
Publicado: (2023)

Adsorption of Xyloglucan onto Thin Films of Cellulose Nanocrystals and Amorphous Cellulose: Film Thickness Effects
por: Kittle, Joshua D., et al.
Publicado: (2018)

Heat transfer with freezing and thawing
por: Lunardini, VJ
Publicado: (1991)

Effect of Acetylation of Two Cellulose Nanocrystal Polymorphs on Processibility and Physical Properties of Polylactide/Cellulose Nanocrystal Composite Film
por: Chen, Tong, et al.
Publicado: (2023)

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax
por: Cortés-Rodríguez, Misael, et al.
Publicado: (2020)

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation
por: Sáez-Orviz, Sara, et al.
Publicado: (2022)

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Freeze-derived heterogeneous structural color films
por: Miao, Shuangshuang, et al.
Publicado: (2022)

Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein
por: Zhou, Zengjia, et al.
Publicado: (2021)

Nanofluid to Nanocomposite Film: Chitosan and Cellulose-Based Edible Packaging
por: Pinem, Mekro Permana, et al.
Publicado: (2020)

Preparation of hydroxyethyl cellulose/ mangiferin edible films and their antimicrobial properties
por: Tohamy, Hebat-Allah S., et al.
Publicado: (2022)

Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Göbek Kashar Cheese
por: Yangılar, Filiz
Publicado: (2015)

Freezing and thawing magnetic droplet solitons
por: Ahlberg, Martina, et al.
Publicado: (2022)

Transparent and Homogenous Cellulose Nanocrystal/Lignin UV-Protection Films
por: Parit, Mahesh, et al.
Publicado: (2018)

Processing and Characterization of Cellulose Nanocrystals/Polylactic Acid Nanocomposite Films
por: Sullivan, Erin M., et al.
Publicado: (2015)

Linear Birefringent Films of Cellulose Nanocrystals Produced by Dip-Coating
por: Mendoza-Galván, Arturo, et al.
Publicado: (2018)

Design of experiments to investigate multi-additive cellulose nanocrystal films
por: Nilsson, Patrik, et al.
Publicado: (2022)

Effect of Environment on Acetylated Cellulose Nanocrystal-Reinforced Biopolymers Films
por: Oberlintner, Ana, et al.
Publicado: (2023)

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate
por: Bleoancă, Iulia, et al.
Publicado: (2020)

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil
por: Socaciu, Maria-Ioana, et al.
Publicado: (2020)

Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan
por: Herrera-Vázquez, Selene Elizabeth, et al.
Publicado: (2022)

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids
por: Wang, Yaosong, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_hsddcdcuftasur3k9kqi5eq60d