Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning

Food Hydrocolloids

Volumn 79, Issue , 2018, Pages 179-188

  Feng, Zhibiao ^a   Wu, Guangxin ^a   Liu, Chunhong ^a   Li, Dongmei ^a   Jiang, Bin ^a   Zhang, Xiaosong ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidation; Browning inhibition; Edible coating; Protein nanofibrils

Indexed keywords

ACCEPTANCE TESTS; ANTIOXIDANTS; ATOMIC FORCE MICROSCOPY; BIOCOMPATIBILITY; COATINGS; HYDROPHOBICITY; MOISTURE DETERMINATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TRANSPARENCY;

ANTI-OXIDATION; BROWNING INHIBITION; EDIBLE COATING; EDIBLE FILMS; FILM FORMATIONS; FUNCTIONAL PROPERTIES; NANO-FIBRILS; PROTEIN NANOFIBRILS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

MOISTURE;

EID: 85042164226     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.12.028     Document Type: Article

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