Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and gree...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 15. Juni, Seite 395-405
1. Verfasser:	Kashiri, Mahboobeh (VerfasserIn)
Weitere Verfasser:	Maghsoudlou, Yahya, Moayedi, Ali
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article active emulsion cheese green tea extract modeling release kinetic Whey Proteins Oleic Acid 2UMI9U37CP Emulsions Antioxidants