Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan
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DOI: 10.3390/molecules27030869
Abstract: The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties… read more here.
Keywords: whey protein; physical optical; optical mechanical; edible films ... See more keywords