Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology ap...

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Bibliographic Details
Main Authors: Totosaus Alfonso, Gutierrez Reyna, Pérez-Chabela M. Lourdes
Format: Article
Language:English
Published: Sciendo 2018-08-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
edible films
caseinate
carrageenans
response surface methodology
mechanical properties
water vapor permeability
Online Access:https://doi.org/10.2478/aucft-2018-0002

Internet

https://doi.org/10.2478/aucft-2018-0002

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