Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasoni...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 4 vom: 08. Juni, Seite 371-381
1. Verfasser:	Cecchini, Juan Pablo (VerfasserIn)
Weitere Verfasser:	Spotti, María J, Piagentini, Andrea M, Milt, Viviana G, Carrara, Carlos R
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Brea gum WPC edible film submicron emulsion ultrasonic Emulsions Plant Gums Waxes Whey Proteins mehr... Water 059QF0KO0R beeswax 2ZA36H0S2V