Development and characterization of pectin and chitosan films incorporated with a new cross-linking agent.
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DOI: 10.1002/jsfa.12395
Abstract: BACKGROUND In this study, a new crosslinking agent (CA) containing whey protein, papin, glycerin, and epigallocatechin gallate (EGCG), was prepared. The effects of CA content (0, 10, 20, 30, and 40%, v/v) on food packaging… read more here.
Keywords: pectin chitosan; food; cross linking; agent ... See more keywords
Development of pectin microparticles by using ionotropic gelation with chlorhexidine as cross‐linking agent
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DOI: 10.1016/j.ijpharm.2018.03.011
Abstract: &NA; Having previously highlighted the gelation of pectin with chlorhexidine (CX), pectinate microparticles were prepared here by vibrational prilling using CX, not only as an active ingredient encapsulated but also as a cross‐linking agent. CX… read more here.
Keywords: ionotropic gelation; pectin; linking agent; cross linking ... See more keywords