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Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials.
Dissanayake, Thilini; Peng Chang, Boon; Mekonnen, Tizazu H; Senaka Ranadheera, Chaminda; Narvaez-Bravo, Claudia; Bandara, Nandika.
Afiliação
  • Dissanayake T; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada.
  • Peng Chang B; Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada.
  • Mekonnen TH; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada.
  • Senaka Ranadheera C; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
  • Narvaez-Bravo C; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
  • Bandara N; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: Nandika.Bandara@umanitoba.ca.
Food Chem ; 383: 132618, 2022 Jul 30.
Article em En | MEDLINE | ID: mdl-35255367
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica napus / Nanopartículas Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica napus / Nanopartículas Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article