Design of chitosan and alginate emulsion-based formulations for the production of monolayer crosslinked edible films and coatings
This study aimed to develop edible monolayer emulsion-based barriers with polysaccharides as film-forming components (chitosan and sodium alginate), soy lecithin as a surfactant and olive oil as a hydrophobic barrier. Monolayer barriers in the form of films were prepared by casting filmogenic emulsi...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.5/21697 |
| Country: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/21697 |