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Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material

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Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material

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Rojas-Lema, S.; Nilsson, K.; Trifol, J.; Langton, M.; Gómez-Caturla, J.; Balart, R.; Garcia-Garcia, D.... (2021). Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material. Food Hydrocolloids. 121. https://doi.org/10.1016/j.foodhyd.2021.107019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/201739

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Title: Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material
Author: Rojas-Lema, Sandra Nilsson, Klara Trifol, Jon Langton, Maud Gómez-Caturla, Jaume Balart, Rafael Garcia-Garcia, Daniel Moriana, Rosana
UPV Unit: Universitat Politècnica de València. Escuela Politécnica Superior de Alcoy - Escola Politècnica Superior d'Alcoi
Issued date:
Abstract:
[EN] In the present work, transparent films were obtained by the solution casting method from faba bean protein isolate (FBP), reinforced with different cellulose nanocrystals (CNCs) content (1, 3, 5 and 7 wt%), obtained ...[+]
Subjects: Faba beans , Proteins films , Cellulose nanocrystals (CNCs) , Food packaging , Pine cone
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2021.107019
Publisher:
Elsevier
Publisher version: https:doi.org/10.1016/j.foodhyd.2021.107019
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/MAT2017-84909-C2-2-R/ES/PROCESADO Y OPTIMIZACION DE MATERIALES AVANZADOS DERIVADOS DE ESTRUCTURAS PROTEICAS Y COMPONENTES LIGNOCELULOSICOS/
info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//GRISOLIAP%2F2019%2F132//AYUDA SANTIAGO GRISOLIA PROYECTO DESARROLLO DE MEZCLAS DE BIOPOLIMEROS/
info:eu-repo/grantAgreement/MEFP//CAS19%2F00332//Ayuda de movilidad en el extranjero para jóvenes doctores "José Castillejo"/
Thanks:
This research was supported by the Ministry of Science and Inno-vation (MICI) [MAT2017-84909-C2-2-R] . S. Rojas-Lema thanks the Generalitat Valenciana (GVA) for the financial support through a San-tiago Grisolia grant ...[+]
Type: Artículo

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