Edible films from residual delipidated egg yolk proteins.

Marcet, Ismael; Sáez, Sara; Rendueles, Manuel; Díaz, Mario

Marcet, Ismael; Sáez, Sara; Rendueles, Manuel; Díaz, Mario.

Afiliação

Marcet I; Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
Sáez S; Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
Rendueles M; Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
Díaz M; Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.

J Food Sci Technol ; 54(12): 3969-3978, 2017 Nov.

Article em En | MEDLINE | ID: mdl-29085139

Palavras-chave

Edible film; Egg yolk; Mechanical properties; Protein; Solubility

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Espanha País de publicação: Índia

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