Transglutaminase-modified whey protein/nanocrystalline cellulose composite films: glycerol plasticization optimization and cheese packaging application
To overcome the limitation of bio-based packaging films in terms of mechanical/ barrier properties and preservation of freshness in high-fat foods. This study explored the effect of glycerol content (40 %, 45 %, 50 %, 55 % and 60 %) on the properties of whey protein concentration (WPC) and nanocryst...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925002865 |
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