Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability
Kamile Bayrak Akay, Bülent Başyi̇ğit, Mehmet Karaaslan
Topics & Concepts
ChemistryOxygenFood sciencePea proteinChemical engineeringOrganic chemistryEngineeringNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementDate Palm Research Studies