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Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

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Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

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Jiménez Marco, A.; Sánchez González, L.; Desobry, S.; Chiralt Boix, MA.; Arab Tehrany, E. (2014). Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocolloids. 35:159-169. doi:10.1016/j.foodhyd.2013.05.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59303

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Title: Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The incorporation of potentially antimicrobial volatile compounds (orange essential oil and limonene) into soy and rapeseed nanoliposomes was carried out by encapsulating them trough sonication of their aqueous dispersions. ...[+]
Subjects: Starch-sodium caseinate films , Nanoliposomes , Antimicrobial , Encapsulation
Copyrigths: Reserva de todos los derechos
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2013.05.006
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2013.05.006
Type: Artículo

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