| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277406 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Starch-sodium caseinate films with oleic acid and/or α-tocopherol were obtained. ⺠Lipid incorporation provoked phase separation in the film matrix. ⺠After storage, lipid-containing films were more stretchable. ⺠The incorporation of oleic acid increased oxygen permeability of the films. ⺠The incorporation of α-tocopherol greatly increased the antioxidant capacity of films.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Alberto Jiménez, MarÃa José Fabra, Pau Talens, Amparo Chiralt,