Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate.

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作者： Andrey A,Tyuftin ^[1] ; Lizhe,Wang ^[1] ; Mark A E,Auty ^[2] ; Joe P,Kerry ^[1]

作者单位： Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland. ^[1] Reading Scientific Services Ltd., Reading Science Centre, Whiteknights Campus, Pepper Lane, Reading, Berkshire RG6 6LA, UK. ^[2]

关键词 barrier properties compostable duplex edible films film structure gelatin mechanical sodium alginate triplex laminates whey protein

主题词藻酸盐(Alginates);玉米油(Corn Oil);明胶(Gelatin);氧(Oxygen);通透性(Permeability);拉伸强度(Tensile Strength)

DOI 10.3390/ijms21072486

PMID 32260095

发布时间 2024-03-28

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