Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid

Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid

Hydrophobization could improve the moisture resistance of biopolymer-based materials, depending on the methods and materials used, providing benefits for packaging applications. The aim of this study was to compare the effect of increasing concentrations (0–2.0%) of candelilla wax (CW) and oleic aci...

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Bibliographic Details
Main Authors: Dariusz Kowalczyk, Waldemar Kazimierczak, Emil Zięba, Magdalena Lis, Monika Wawrzkiewicz
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
pea protein
candelilla wax
oleic acid
emulsion
edible films
microstructure
Online Access:https://www.mdpi.com/1420-3049/29/24/5998
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