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Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach

Papadaki A., Manikas A.C., Papazoglou E., Kachrimanidou V., Lappa I., Galiotis C., Mandala I., Kopsahelis N.

Graphical abstract of the publication entitled Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach
© 2022 Elsevier B.V. All rights reserved.
Journal: FOOD CHEMISTRY Year: 2022 Volume: 385 Issue: Pages: art. no. 132604
DΟΙ: https://doi.org/10.1016/j.foodchem.2022.132604
Impact Factor: 9.231
Research Fields: