Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds
Aikaterini Papadaki, Vasiliki Kachrimanidou, Iliada K. Lappa, Haralambos Andriotis, Effimia Eriotou, Ioanna Mandala, Nikolaos Kopsahelis
Topics & Concepts
Whey proteinWhey protein isolateAntioxidantUltimate tensile strengthChemistryFood scienceChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementConsumer Packaging Perceptions and Trends