Journal Article10.1016/J.JFOODENG.2012.02.031
Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate
Loreto A. Muñoz,Loreto A. Muñoz,José Miguel Aguilera,Laura Rodríguez-Turienzo,Angel Cobos,Olga Díaz +5 more
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TL;DR: In this paper, the properties of thin films made from blends of the mucilage of Salvia hispanica (MC) and whey protein concentrate (WPC) were studied, and the effects of MC:WPC ratio and pH on color, solubility, water vapor permeability, mechanical properties and microstructure were investigated.
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About: This article is published in Journal of Food Engineering. The article was published on 01 Aug 2012. The article focuses on the topics: Whey protein.
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Citations
Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films
TL;DR: In this article, the addition of a nanoclay (Cloisite ® 30B) was studied to improve the water vapor permeability and mechanical properties of chitosan films, and ethyl-Nα-dodecanoyl- l -arginate hydrochloride (LAE) was added as an antimicrobial agent.
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Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums
Maira Rubí Segura-Campos,Zaidy Acosta-Chi,Gabriel Rosado-Rubio,Luis Chel-Guerrero,David Betancur-Ancona +4 more
TL;DR: In this paper, the chemical and functional properties of Mexican chia gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods were characterized.
Polymeric blends of hydrocolloid from chia seeds/apple pectin with potential antioxidant for food packaging applications
Ingrid Souza Vieira da Silva,Raquel M. F. Sousa,Alberto de Oliveira,Welles Junior de Oliveira,Leila Aparecida de Castro Motta,Daniel Pasquini,Harumi Otaguro +6 more
TL;DR: The antioxidant results showed the potential hydrocolloid from chia seeds as natural source of antioxidant in these polymeric films showed well thermal, mechanical, morphological and antioxidant properties, suggesting their great potential for food packaging.
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Natural Gum-Based Functional Bioactive Films and Coatings: A Review
TL;DR: Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector as discussed by the authors .
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TL;DR: Baldwin and Hagenmaier as mentioned in this paper discussed the properties of protein-based films and coatings, including the gas exchange properties of proteins and polysaccharide coatings.
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TL;DR: The structure and function of protein-based Edible Films and Coatings: Why, What, and How? as mentioned in this paper The Structure and Function of Protein-Based Edible Filings: why, what, and how?
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