Effect of film forming solution pH on antibacterial, antioxidant and structural characteristics of edible films from modified quinoa protein
Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh
Topics & Concepts
SolubilityCrystallinityUltimate tensile strengthChemistryNuclear chemistryAntibacterial activityAntioxidantFourier transform infrared spectroscopyFood scienceMaterials scienceChemical engineeringOrganic chemistryComposite materialBacteriaCrystallographyBiologyEngineeringGeneticsNanocomposite Films for Food PackagingMeat and Animal Product QualityConsumer Packaging Perceptions and Trends