Baquero Aznar, VíctorCalvo, VictorGonzález-Domínguez, José MiguelMaser, Wolfgang K.Benito, Ana M.Salvador, María LuisaGonzález Buesa, Jaime2024-05-282024-05-28202411th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024)http://hdl.handle.net/10532/7063The use of ChNCs not affected the OTR of EWP films but reduced the WVTR, with the maximum found when they were added in a liquid dispersion at 2%. • The addition of ChNCs in the EWP film-forming solution resulted in a reduction of elongation until film breakage. This led to an increase in the modulus of elasticity, which translates into an increase in film stiffness. • Reinforcing EWP films with ChNCs enhances some properties of those films, increasing the possible application as food packaging.enAtribución-NoComercial-SinDerivadas 3.0 EspañaConference MaterialQuitinaFilm comestibleClara de huevonanocristalesMoldeo