Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction

Published 2018 View Full Article

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Title
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction
Authors
Keywords
Shrimp peptide fraction, Nanoliposomes, Caseinate film, Film structure, Sensory properties, Mucoadhesion
Journal
JOURNAL OF FOOD ENGINEERING
Volume 244, Issue -, Pages 47-54
Publisher
Elsevier BV
Online
2018-09-17
DOI
10.1016/j.jfoodeng.2018.09.024

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