The usefulness of amaranth protein isolates, native and thermally treated, in edible films preparation was studied. Protein films were prepared by casting using glycerol as plasticizer. Films from amaranth native protein ...

Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...

The aim of this work was to show the decisive importance of initial soy protein conformation on the resulting protein films processability and functionality. It analyzed how different soybean protein isolates with similar ...

The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film ...

This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein ...

Changes in solubility and molecular properties of protein films obtained from soy protein isolate (SPI) solutions at different pH values (2, 8 and 11) were investigated to study protein behavior during film formation. ...

Quinoa protein/chitosan films were obtained by solution casting of blends of quinoa protein extract (PE) and chitosan (CH). Films from a PE/CH blend were characterized by FTIR, X-ray diffraction, thermal analysis, and SEM. ...

Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids ...