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...
Main Authors: | Tiago M. Vieira, Margarida Moldão-Martins, Vítor D. Alves |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/7/1654 |
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