Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment

Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment

Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with...

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Bibliographic Details
Main Authors: Hongbo Sun, Xinnan Liu, Yue Huang, Xiaojing Leng
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
whey protein isolate
cellulose nanocrystals
edible film
colorants
freeze-thaw
sensory properties
Online Access:https://www.mdpi.com/2304-8158/11/23/3782

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