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http://hdl.handle.net/10532/7063| Title: | Effect of chitin nanocrystals on the barrier and mechanical properties of egg white protein films |
| Authors: | Baquero-Aznar, Victor Calvo, Victor González-Domínguez, José Miguel Maser, Wolfgang K. Benito, Ana M. Salvador, María Luisa González Buesa, Jaime |
| Issue Date: | 2024 |
| Citation: | 11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024) |
| Abstract: | The 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. |
| URI: | http://hdl.handle.net/10532/7063 |
| License: | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| Appears in Collections: | [DOCIART] Artículos científicos, técnicos y divulgativos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| V6_PosterSLIM_ChNQs_VB_editsMLS_editsJGB_VB_FINAL-2.pdf | Poster | 740,59 kB | Adobe PDF |  View/Open |
| Effect of chitin nanocrystals.pdf | Abstract | 76,45 kB | Adobe PDF |  View/Open |
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