Effect of chitin nanocrystals on the barrier and mechanical properties of egg white protein films

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dc.bibliographicCitation.conferencedate20-23/05/2024es_ES
dc.bibliographicCitation.conferencename11th Shelf Life International Meetingen
dc.bibliographicCitation.conferenceplaceReggio Emilia (Italia)es_ES
dc.contributor.authorBaquero Aznar, Víctores_ES
dc.contributor.authorCalvo, Victores_ES
dc.contributor.authorGonzález-Domínguez, José Migueles_ES
dc.contributor.authorMaser, Wolfgang K.es_ES
dc.contributor.authorBenito, Ana M.es_ES
dc.contributor.authorSalvador, María Luisaes_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.coverage.spatialCiencia Vegetales_ES
dc.date.accessioned2024-05-28T09:02:22Z
dc.date.available2024-05-28T09:02:22Z
dc.date.issued2024es_ES
dc.description.abstractThe 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.en
dc.description.otherchitinen
dc.description.othercompression mouldingen
dc.description.otheredible filmen
dc.description.otheregg white proteinen
dc.description.othernanocrystalsen
dc.description.sponsorshipThis work was supported by the Ministerio de Ciencia e Innovación of Spain (project PID2019–108080RR-I00, and grant PRE2020-094379 to V. Baquero), and by the T07_23R Consolidated Group of the Gobierno de Aragón.es_ES
dc.identifier.citation11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024)es
dc.identifier.urihttp://hdl.handle.net/10532/7063
dc.language.isoenes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocQuitinaes
dc.subject.agrovocFilm comestiblees
dc.subject.agrovocClara de huevoes
dc.subject.agrovocnanocristaleses
dc.subject.agrovocMoldeoen
dc.titleEffect of chitin nanocrystals on the barrier and mechanical properties of egg white protein filmsen
dc.typeConference Material*
dc.type.refereedRefereedes_ES
dc.type.specifiedPosteres_ES

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