Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein–cellulose nanocrystal packaging films
Hongbo Sun, Yue Huang, Yuying Chen, Xinnan Liu, Xiaojing Leng
Topics & Concepts
CurcuminFood packagingLycopenePhycocyaninFood scienceMaterials scienceActive packagingChemistryWhey proteinChemical engineeringCelluloseCarotenoidOrganic chemistryBiochemistryEngineeringBiologyCyanobacteriaGeneticsBacteriaNanocomposite Films for Food PackagingAgricultural and Food SciencesMicroencapsulation and Drying Processes